Delicata Squash with Parmesan Gremolata and Brown Butter
Sweet rings of delicata squash with parmesan almond crumble and nutty brown butter create a symphony of flavors. This is a side dish that truly stars on any dining table. The blend of the squash's natural sweetness, the savory crunch of parmesan almond crumble, and the depth of nutty brown butter transforms this into a memorable highlight of the meal.
Servings: 6 to 8
Ingredients
- 3 pounds delicata squash about 3 squash
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 4 tablespoons butter
- ½ cup toasted almond slivers
- ¼ cup grated parmesan cheese
- 3 to 4 tablespoons minced fresh parsley
- zest of 1 lemon
- 1 garlic clove finely minced
Instructions
- Preheat the oven to 425°F.
- Trim the ends off the delicata squashes and cut them in half lengthwise. Scrape the seeds out and slice them crosswise in ½ inch sections.
- Toss the squash rings with oil and arrange them on a baking sheet. Sprinkle with salt and pepper.
- Roast for 30 minutes flipping halfway through the cooking time. Make the brown butter and the almond parmesan gremolata while the squash cooks.
For the Brown Butter
- Cut the butter into cubes and toss it into a skillet. Melt over medium heat. Swirl the pan constantly and let the butter cook until it turns a golden brown. The butter will foam up and you will need to push the foam aside to check the color of the butter.
- Pour the browned butter into a small bowl and set it aside.
For the Parmesan Almond Gremolata
- Give the almonds a rough chop and toss them in the bowl with the brown butter. Add the parmesan, parsley, lemon zest, and minced garlic. Toss the gremolata ingredients with the browned butter.
- Arrange the roasted delicata on a serving plate and drizzle the brown butter and gremolata mixture over the top.
Notes
- Watch the butter closely, as it will go from golden brown to burnt pretty quickly. A pan with a light color will help you gauge the color easily.
Nutrition
Serving: 1 | Calories: 213kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 18mg | Sodium: 280mg | Fiber: 6g | Sugar: 6g
