Print

Roasted Delicata Squash with Honey Butter and Pistachios

  • Author: Erin Alderson

Scale

Ingredients

Squash

2 medium delicata squash

2 tablespoons olive oil

1/4 teaspoon sea salt

Butter

3 tablespoons butter

¼ cup pistachios

2 tablespoons honey

1/4 teaspoon crushed red pepper

¼ teaspoons salt


Instructions

  • Heat your oven to 425˚F. Rinse the squash and cut the squash into ¼” thick slices. Using a cookie cutter or a paring knife, remove the seeds from each squash circle. Place on a sheet tray and toss with the olive oil and salt. Spread into a single layer and roast, turning once, until tender and browning, 25 to 30 minutes.
  • While the squash is roasting, melt the butter in a small pan and add the pistachios. Cooking for 1 minute then add the honey, crushed red pepper, and salt. Swirl the pan a few times, remove from heat, and let rest until the squash is done.
  • When the squash is done, transfer to a bowl and toss with the melted butter mixture. Serve with more pistachios sprinkled on top if desired.