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Roasted Acorn Squash with Browned Butter–Orange Vinaigrette

4 Servings

40 minutes

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This elegant, wintry side dish was inspired by a recipe from “Gjelina” by chef Travis Lett. Deeply caramelized roasted squash is finished with a sauce of browned butter, orange juice and white wine vinegar, the bright acidity of the liquids balancing the richness of the butter. Roasted pistachios lend both texture and vivid color, and their flavor echoes the nuttiness of the browned milk solids in the butter. To double the recipe, place the oven racks in the upper- and lower-middle positions and roast the squash on two baking sheets; halfway through cooking, when flipping the squash slices, also switch the position of the baking sheets. The sauce is easily doubled.




Don’t add the parsley or the final 1 tablespoon of cold butter to the sauce until ready to serve. The parsley will darken if added in advance and the last bit of butter ensures the sauce is emulsified.

40 minutes


  • 1½-2

    pound acorn squash, halved, seeded and sliced crosswise into 1-inch-thick half rings

  • 5

    tablespoons salted butter, cut into 1-tablespoon pieces, 1 tablespoon chilled


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Jennie O.

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Allen C.

I'm accustomed to roasting acorn squash in halves and scooping out the flesh. Is the skin edible, or are guests expected to separate it themselves?

Lynn C.

Hi Allen -

You can definitely eat the skin of acorn squash (and delicata and honeynut, too). Once it's roasted the skin becomes tender and you can cut or bite right through it. That being said, if your guests aren't accustomed to it, you can easily work around the skin since it's in slices.

The Milk Street Team

Barry M.

Another completely amazing dish from Milk Street. Easy to execute and loaded with flavor.
So many of these veg dishes are so flavor forward that they can easily be super satisfying main dishes...this one along with butternut squash with chili, garlic, tahini and pine nuts along with chutney roasted eggplant with scallions are my current favorites. Talk about looking at the same old veg in a different way—-this is IT! Thanks team Milk Street, you guys rock!

Pam L.

This was good, but I can't say I loved it....I haven't decided what yet, but it seemed to be missing something.

Marianne S.

Any suggestions for nuts that could replace pistachios and still produce a pleasing flavor profile? Sadly, husband is not a pistachio fan.

Lynn C.

Hi Marianne -

Almonds or cashews would both be fine substitutions.

The Milk Street Team