Join! 12 weeks for $1

Check out our latest issues.

Missy Robbins tells all.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

.
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

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.

4

Servings

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.

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
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.
.
In the store
More

Sides

Reviews
Jennie O.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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.

Best,
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.

Best,
The Milk Street Team


Down arrow

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.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Sides