Description
This Brown Butter Roasted Pumpkin recipe is a delightful autumn dish featuring a blend of heirloom pumpkin, acorn squash, and delicata squash roasted to perfection with olive oil, salt, and pepper. It is topped with creamy ricotta salata, juicy pomegranate seeds, crispy fried rosemary, and finished with a rich, nutty brown butter drizzle that elevates the flavors beautifully. Perfect as a festive side dish or a unique vegetarian main, this recipe combines sweet, savory, and aromatic elements for a comforting seasonal treat.
Ingredients
For the Pumpkin and Squash
- 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
For the Fried Rosemary
- ½ bunch rosemary, broken into 1 inch pieces
- ¼ cup olive oil
For the Brown Butter
- 3 tablespoons unsalted butter
Instructions
- Prepare the Pumpkin and Squash: Preheat your oven to 400°F (200°C). Halve the heirloom pumpkin, acorn squash, and delicata squash and scoop out the seeds with a spoon. Place the halves on a cutting board, cut the acorn squash and pumpkin halves into about 8 wedges each, and slice the delicata squash into rounds. Arrange all pieces on a baking sheet, drizzle with 2 tablespoons of olive oil, and season generously with salt and pepper. Roast in the oven for 30 to 35 minutes or until the squash is tender when pierced with a fork.
- Assemble Roasted Squash: Remove the roasted squash from the oven and transfer the pieces to a serving platter. Sprinkle ½ cup of grated ricotta salata evenly over the warm squash, followed by ½ cup pomegranate seeds for a burst of freshness and color. Adjust seasoning with salt and pepper as needed.
- Fry the Rosemary: While the squash roasts, heat ¼ cup olive oil in a small skillet over medium-high heat. Once hot, add ½ bunch of rosemary broken into 1-inch pieces. Fry the rosemary until it crisps slightly, about 1-2 minutes, stirring gently to avoid burning. Use tongs to remove the rosemary and place it on paper towels to drain excess oil. Turn off the heat and reserve the rosemary-infused oil for another use.
- Brown the Butter: In a clean small skillet, melt 3 tablespoons of unsalted butter over medium heat. Allow the butter to foam and cook until it turns golden brown with brown flecks appearing on the bottom, releasing a nutty aroma. Be careful not to burn it. Remove from heat once browned.
- Finish the Dish: Drizzle the browned butter evenly over the entire roasted squash dish. Scatter the crispy fried rosemary on top for added fragrance and texture. Serve immediately to enjoy the contrasting warm, creamy, sweet, and savory flavors at their best.
Notes
- You can substitute ricotta salata with feta cheese if unavailable, but the flavor will be saltier and creamier.
- To make this vegan, replace butter with vegan butter or olive oil and omit ricotta salata.
- Leftover fried rosemary and rosemary-infused oil can be used to flavor salads, roasted vegetables, or bread dipping oil.
- Use a sharp serrated knife when cutting the pumpkin and squash for easier handling.
- Ensure the pumpkin and squash pieces are spread evenly on the baking sheet for uniform roasting.
- Brown butter should be watched carefully as it can go from browned to burnt quickly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting, Frying
- Cuisine: American, Fall/Autumn
Nutrition
- Serving Size: 1/6 of recipe (approx. 150g)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 24 mg
