Name: Brown Butter Roasted Pumpkin Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 heirloom pumpkin; 1 acorn squash; 1 delicata squash; 2 tablespoons olive oil; Salt and pepper to taste; ½ cup ricotta salata, grated; ½ cup pomegranate seeds; ½ bunch rosemary, broken into 1 inch pieces; ¼ cup olive oil; 3 tablespoons unsalted butter

Jump to Recipe· 4.9 from 15 reviews

If you’re looking to elevate your autumnal cooking with a dish that balances nutty richness, sweet-tart bursts, and cozy roasted goodness, the Brown Butter Roasted Pumpkin is an absolute must-try. This recipe takes vibrant heirloom pumpkin and squash varieties, roasting them to tender perfection before draping everything in luscious brown butter. The finale comes with crunchy fried rosemary, salty ricotta salata, and jewel-like pomegranate seeds, creating a harmony of textures and flavors that feels both rustic and elegant. It’s the kind of dish that impresses guests but is simple enough to make on a weeknight when you want something warm and special.

Brown Butter Roasted Pumpkin Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem straightforward, but each plays an essential role in crafting the depth and character of Brown Butter Roasted Pumpkin. From the aromatic freshness of rosemary to the creamy saltiness of ricotta salata, every single item contributes to a balance of savory, sweet, and nutty notes. Let’s break down what you’ll need.

1 heirloom pumpkin: Offers beautiful color, natural sweetness, and a hearty texture perfect for roasting.
1 acorn squash: Adds a nutty flavor and slightly firmer texture that contrasts wonderfully with the pumpkin.
1 delicata squash: Its thin skin means no peeling is needed, plus a creamier bite and subtle sweetness.
2 tablespoons olive oil: Helps caramelize the edges of the squash and pumpkin for that golden-roasted finish.
Salt and pepper to taste: Essential for enhancing all the natural flavors in the dish.
½ cup ricotta salata, grated: This salty, crumbly cheese adds brightness and a delightful textural contrast.
½ cup pomegranate seeds: Bursting with juicy tartness, they bring a pop of color and freshness.
½ bunch rosemary, broken into 1-inch pieces: Fresh herby aroma and flavor, crispened by frying to add texture.
¼ cup olive oil (for frying rosemary): Infuses the herb with lush flavor and creates a crispy finish.
3 tablespoons unsalted butter: The star for creating that irresistible brown butter sauce that ties everything together.

How to Make Brown Butter Roasted Pumpkin

Step 1: Prepare and Roast the Pumpkin and Squash

Start by preheating your oven to 400 degrees Fahrenheit—this high heat is key to achieving perfectly tender and caramelized pumpkin and squash. Split each vegetable in half and scoop out all those seeds; you can save them for roasting later if you want a snack. Cut the squash and pumpkin into wedges and rounds, aiming for consistent sizes so they cook evenly. Lay them out on a baking sheet, skin side down if possible, then sprinkle with salt and pepper and drizzle with olive oil. Roast them for 30 to 35 minutes until tender and slightly golden around the edges. This step is the heart of the dish, as roasting unlocks the natural sugars and softens the flesh beautifully.

Step 2: Fry the Rosemary

While your pumpkin and squash roast, heat olive oil in a small skillet over medium-high heat. Toss in the rosemary pieces and fry until they start to crisp up—this usually takes just a couple of minutes. The sizzling rosemary releases deeply aromatic oils into the olive oil, creating a fragrant base for your dish. Once crispy, remove the rosemary with tongs and set it on paper towels to drain off excess oil. You can save the infused olive oil for dressings or drizzling over salads later—it’s pure gold!

Step 3: Make the Brown Butter Sauce and Assemble

In a clean small skillet, melt the unsalted butter over medium heat. Watch closely as it begins to foam and then settles; you’ll see delightful brown speckles forming on the surface—that’s the magic of brown butter developing its signature nutty flavor. Once browned, pour the butter over the warm roasted vegetables. Immediately top everything with the fried rosemary, grated ricotta salata, and vibrant pomegranate seeds. This final flourish brings together rich, salty, tart, and herbal notes in one stunning plate.

How to Serve Brown Butter Roasted Pumpkin

Garnishes

To truly wow your guests, the garnishes are as important as the main ingredients. The crumbled ricotta salata offers a salty, tangy punch that cuts through the buttery richness, while the jewel-like pomegranate seeds add a fresh, juicy sweetness that livens every bite. The crispy rosemary not only decorates the dish but also elevates each mouthful with herbal crispness. Feel free to sprinkle a little flaky sea salt on top just before serving for extra sparkle.

Side Dishes

Brown Butter Roasted Pumpkin pairs beautifully with a variety of sides. For a comforting, hearty meal, serve alongside creamy mashed potatoes or a nutty wild rice pilaf. A crisp green salad with apple slices and toasted walnuts complements the dish’s richness perfectly. If you’re aiming for something lighter, a simple quinoa salad with lemon vinaigrette enhances the earthy, roasted flavors without overwhelming them.

Creative Ways to Present

Turn this dish into a centerpiece by arranging the roasted wedges artfully on a large platter with pops of color from pomegranate and rosemary scattered on top. You can also stuff hollowed-out pumpkin halves with the roasted mixture for a striking presentation. Another fun idea is to toss the squash and pumpkin with toasted pumpkin seeds and a drizzle of honey for a sweet-savory twist. The possibilities are as endless as your creativity!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool completely before transferring to an airtight container. Stored in the fridge, the Brown Butter Roasted Pumpkin will stay fresh for up to 3 days. When ready to enjoy, bring it to room temperature or warm gently.

Freezing

This dish freezes well and makes a fantastic make-ahead option. Place cooled roasted pumpkin and squash in a freezer-safe container or heavy-duty ziplock bag, removing as much air as possible. It can be frozen for up to 2 months without losing much texture or flavor. Just remember to add fresh garnishes like ricotta salata and pomegranate seeds after thawing for best results.

Reheating

Reheat your Brown Butter Roasted Pumpkin gently in a 350-degree oven for about 10-15 minutes or until warmed through. Microwave works too, though the oven helps preserve the roasted texture better. If the brown butter sauce has solidified, simply add a pat of fresh butter while reheating to revive that rich flavor.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While heirloom pumpkin, acorn, and delicata squash are ideal here, you can substitute or add varieties like butternut, kabocha, or even sweet potatoes to experiment with flavors and textures. Just adjust roasting times accordingly.

Is ricotta salata essential or can I use another cheese?

Ricotta salata is unique for its salty, crumbly texture that complements the dish perfectly. However, you can swap it with feta or grated Parmesan if that’s what you have on hand; fresh ricotta or creamier cheeses won’t provide the same texture or saltiness.

How can I make this recipe vegan?

To keep things vegan, replace the unsalted butter with a plant-based butter or a good quality olive oil for roasting and finishing. Skip the ricotta salata or use a vegan cheese alternative and keep the rest of the ingredients as is.

What’s the best way to remove pumpkin and squash seeds?

Use a sturdy spoon to scoop out the seeds and fibrous strands from the halved pumpkins and squash. You can then wash and dry the seeds for roasting separately as a crunchy snack!

Can I prepare any parts of this recipe in advance?

You can definitely fry the rosemary and make the brown butter sauce ahead of time. Store them separately in airtight containers in the fridge and reheat gently before drizzling over the roasted vegetables. Roasting the squash fresh is best for optimal texture.

Final Thoughts

Brown Butter Roasted Pumpkin isn’t just a dish; it’s a celebration of seasonal flavors that warms your soul and brightens your plate. Once you try it, you’ll find yourself reaching for this recipe again and again whether for special gatherings or cozy dinners at home. I can’t wait for you to experience the magic of browned butter mingling with autumn’s sweetest pumpkins and squashes—it’s truly food that feels like a hug.