Come winter, when it’s cold and dark with the stormy rains, cooking can feel like a chore. It’s not always something I look forward to. This time of year, simple and easy meals are what I yearn for, and lately roasting has really taken a firm place in my kitchen.
My inspiration for the Roasted Delicata Squash with Brown Butter and Calabrian Chile
For today’s recipe — Roasted Delicata Squash with Brown Butter and Calabrian Chile — I was heavily inspired by one of our favorite pizza joints in the Bay Area, Pizzeria Delfina. One part I love about these restaurants is that they have seasonal menus, utilizing the best of the best produce in the Bay Area.
I often visit the Palo Alto location, and in the winter, it serves a delicata squash dish that I absolutely love. When we order it, I secretly wish I did not have to share it with my family!
I have been recreating this dish at home, giving it my own spin. It makes for a delicious meal by itself, or you can have it as a side with pasta or homemade pizza. By making it at home, I can also control the amount of butter or olive oil that goes into it.
How to cut the delicata squash?
Delicata squash is one of my favorite squashes. The best part is that you don’t need to peel the skin, which can be tough on other winter squashes. One of my go-to preparations is to cut it into small cubes; roast it with smoked paprika, chipotle powder, garlic powder and salt; and use that as a filling for tacos.
Ingredients for the Roasted Delicata Squash with Brown Butter and Calabrian Chile
The ingredients for the Roasted Delicata Squash with Brown Butter and Calabrian Chile are:
- Delicata squash, cut into ¼ inch rings
- Unsalted butter
- Calabrian chile paste
- Garlic cloves
- Capers
- Salt and pepper
- Olive oil
- Freshly ground sourdough breadcrumbs
- Pecorino Romano
- Thyme
- Hazelnuts
How to make the Roasted Delicata Squash with Brown Butter and Calabrian Chile
For this recipe, I cut the squash into rings and clean out the innards. Then I brown the butter, which may sound intimidating, but it is an easy process. Make sure you stand on top of the stove and watch the butter, as there is a tiny window where it can go from brown to burnt.
Once the butter melts, you will see small bubbles on the surface and start smelling a nutty fragrance as it begins to brown; the process takes about two minutes. Shut the stove off immediately to prevent it from overbrowning.
While the butter is still hot, I add Calabrian chile paste, garlic, capers, salt and pepper, and mix to combine. Calabrian chile paste is made with chiles from the Calabria region of Italy. It’s easy to buy online or in most grocery stores, such as Trader Joe’s.
I use a pastry brush to generously apply this chile-butter concoction onto both sides of the rings before baking them. Be sure to turn the rings halfway through to char both sides.
The squash is already tasty, but then I make a salty, crunchy topping. It starts with toasted breadcrumbs. I take a few slices of sourdough bread, remove the crusts, and add it to a food processor or a high-speed blender to get a fine crumb texture.
Then I toast the crumbs in a skillet with olive oil, until golden brown in color. For more flavor, I add pecorino Romano, a salty sheep’s cheese, along with thyme for herbiness. When the roasted squash emerges from the oven, I immediately add the crumbs and chopped hazelnuts for crunch.
I love how the flavors of the sweet squash are balanced by the butter, spicy Calabrian chile, briney capers and salty toasted breadcrumbs. I can’t rave enough about this dish, and I am sure you will feel the same way!
Where can I get the Calabrian Chile from?
Calabrian Chile is easily available at Trader Joes, and is called Italian Bomba Paste. However you can get it online at Amazon as well, and here is the brand that I have purchased in the past. It is hot but oh so good!
Can I use another kind of squash for this dish?
Yes! You can use acorn squash or butternut squash as well if you do not want to use delicata squash.
How do I store the leftovers?
The leftovers will not taste as fresh as when the dish is assembled, especially since it has the breadcrumbs on the top. I would not recommend storing leftovers. Rather finish the dish when it is made.
Can I make this dish in advance?
The squash can be made in the oven the same day in advance. Garnish with the breadcrumbs just before serving.
Other wintry dinner squash-y ideas that are worth making:
- Hearty Khichdi with Roasted Acorn Squash
- Chipotle Roasted Squash with Chipotle-Sage Oil Yogurt
- Butternut Squash, Mushroom and Fontina Pasta Bake
- Indian Spiced Roasted Pumpkin Soup with Savory Granola
If you make any of these recipes, please tag #thejamlab and/or leave a comment on this blog post.
XO
Amisha
Roasted Delicata Squash with Brown Butter and Calabrian Chile
Ingredients
- 1 medium or large delicata squash, cut into 1/4 inch rings
- 4 tablespoons unsalted butter
- 1 tablespoon Calabrian chile paste, plus 2 teaspoons of oil from the jar for garnish
- 3 garlic cloves, finely minced
- 1 tablespoon capers, finely minced
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup freshly ground sourdough breadcrumbs (from 2 to 3 slices)
- 1 tablespoon + 1 teaspoon pecorino Romano, finely grated
- 1 teaspoon thyme, finely chopped, plus more for garnish
- 1 tablespoon hazelnuts, finely chopped
Get Recipe Ingredients
Method
Roast the delicata squash
- Preheat the oven to 400 degrees. Spread out the squash rings flat onto a baking sheet.
- In a small saucepan, on medium-low heat, add the butter. Keep a close eye on it: Once melted, do not touch the butter, and let it cook until it starts to brown, about 1.5 to 2 minutes. Once you see it turn light brown, it will change to a dark brown very quickly. Take the saucepan off the heat as soon as it turns dark brown.
- Add the Calabrian chile paste, minced garlic, minced capers, salt and pepper. Stir until well combined.
- Using a pastry brush, brush the tops of the delicata squash rings with the brown butter mixture.
- Flip the squash with tongs, and brush the remaining butter on the other side of the rings.
- Place the sheet on the bottom rack of the oven and bake for a total of 35 to 40 minutes, flipping the squash rings halfway through, until golden brown in color.
Meanwhile, make the topping
- In a medium skillet, on medium heat, add the olive oil. After a minute, add the breadcrumbs and saute, stirring occasionally, for 3 to 4 minutes, until lightly golden brown.
- Add the pecorino Romano and thyme, and mix to combine.
To serve
- Plate the delicata squash rings on a platter. Garnish with the toasted breadcrumbs. Sprinkle the hazelnuts all over. Drizzle with Calabrian chile oil. Sprinkle more thyme on top. Serve immediately.
Notes
Where can I get the Calabrian Chile from?
- Calabrian Chile is easily available at Trader Joes, and is called Italian Bomba Paste. However you can get it online at Amazon as well, and here is the brand that I have purchased in the past. It is hot but oh so good!
Can I use another kind of squash for this dish?
- Yes! You can use acorn squash or butternut squash as well if you do not want to use delicata squash.
How do I store the leftovers?
- The leftovers will not taste as fresh as when the dish is assembled, especially since it has the breadcrumbs on the top. I would not recommend storing leftovers. Rather finish the dish when it is made.
Can I make this dish in advance?
- The squash can be made in the oven the same day in advance. Garnish with the breadcrumbs just before serving.
