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A bright vinaigrette lightens an American classic that retains its holiday richness
Milk Street Bowtie Roasted Acorn Squash with Browned Butter–Orange Vinaigrette

Roasted Acorn Squash with Browned Butter–Orange Vinaigrette

40 minutes

Roasted Acorn Squash with Browned Butter–Orange Vinaigrette

Free

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.

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
Kosher salt
⅓ cup orange juice
⅓ cup white wine vinegar
⅓ cup salted roasted pistachios, chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Ingredients
  • 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

  • Kosher salt

  • cup orange juice

  • cup salted roasted pistachios, chopped

  • 2

    tablespoons finely chopped fresh flat-leaf parsley

Directions
  1. 01
    Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. Place the squash in a large bowl. In a small saucepan over medium, melt the butter. Drizzle 1 tablespoon over the squash; set the pan with the remaining melted butter aside. Season the squash with salt, then toss to coat. Arrange the slices in a single layer on the prepared baking sheet, then roast until well browned on both sides and a skewer inserted into a piece meets no resistance, 25 to 30 minutes, flipping the slices once halfway through.
    See Demo
    browned-butter-orange-roasted-acorn-squash-step-1
  2. 02
    Meanwhile, set the pan with the melted butter over medium and cook the butter, swirling occasionally, until golden brown with a nutty aroma, about 3 minutes. Add the orange juice and vinegar, then bring to a boil over medium-high. Cook until reduced by about half, 5 to 6 minutes; adjust the heat as needed to maintain a steady simmer. Taste and season with salt, then set aside until ready to serve.
    See Demo
    browned-butter-orange-roasted-acorn-squash-step-2
  3. 03
    When the squash is done, use a wide metal spatula to transfer the slices to a platter, then sprinkle with pistachios. If the sauce has cooled, rewarm over low, then remove from the heat. Whisk in the 1 tablespoon chilled butter and the parsley until the butter is incorporated. Drizzle the sauce over the squash.
    See Demo
    browned-butter-orange-roasted-acorn-squash-step-3
Tip: 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.
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Sides

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Roasted Acorn Squash with Browned Butter–Orange Vinaigrette

Get Ready to Cook

4

Servings

40 minutes

Tip

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.

Ingredients
  • 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

  • Kosher salt

  • cup orange juice

  • cup salted roasted pistachios, chopped

  • 2

    tablespoons finely chopped fresh flat-leaf parsley

Step 1 of 3

Roast Squash

4
tablespoons (½ stick) salted butter
1½-2
pound acorn squash, halved, seeded and sliced crosswise into 1-inch-thick half rings
Kosher salt

Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. Place the squash in a large bowl. In a small saucepan over medium, melt the butter.


Drizzle 1 tablespoon over the squash; set the pan with the remaining melted butter aside. Season the squash with salt, then toss to coat.


Arrange the slices in a single layer on the prepared baking sheet, then roast until well browned on both sides and a skewer inserted into a piece meets no resistance, 25 to 30 minutes, flipping the slices once halfway through.

Step 2 of 3

Create Vinaigrette

cup orange juice
cup white wine vinegar
Kosher salt

Meanwhile, set the pan with the melted butter over medium and cook the butter, swirling occasionally, until golden brown with a nutty aroma, about 3 minutes.


Add the orange juice and vinegar, then bring to a boil over medium-high. Cook until reduced by about half, 5 to 6 minutes; adjust the heat as needed to maintain a steady simmer. Taste and season with salt, then set aside until ready to serve.

Step 3 of 3

Finish and Serve

cup salted roasted pistachios, chopped
1
tablespoon salted butter, chilled
2
tablespoons finely chopped fresh flat-leaf parsley

When the squash is done, use a wide metal spatula to transfer the slices to a platter, then sprinkle with pistachios.


If the sauce has cooled, rewarm over low, then remove from the heat. Whisk in the 1 tablespoon chilled butter and the parsley until the butter is incorporated. Drizzle the sauce over the squash.

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Roasted Acorn Squash with Browned Butter–Orange Vinaigrette

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