Roasted Delicata Squash with Brown Butter, Sage & Maple-Pecan Crumble
Golden roasted delicata finished with nutty brown butter, crisp sage, and a maple-pecan crumble.
- Prep
- 15 minutes
- Cook
- 30–35 minutes
- Total
- 45–50 minutes
- Serves
- 6 as a side
What You'll Need
For the Squash
- 3 medium delicata squash, approximately 2½ pounds total
- 2 tablespoons olive oil
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For the Maple-Pecan Crumble
- ½ cup pecans, finely chopped
- ⅓ cup plain panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 tablespoon pure maple syrup
- ⅛ teaspoon fine sea salt
For the Brown Butter and Sage
- 3 tablespoons unsalted butter
- 10 fresh sage leaves, washed and thoroughly dried
- 1 teaspoon apple cider vinegar
Equipment
- Two large rimmed baking sheets
- Parchment rated for 425°F
- A sharp knife
- A spoon
- A large mixing bowl
- A medium skillet
- A small heatproof bowl
- A serving platter
The Simple Method
Prepare the Squash
Heat the oven to 425°F with racks in the upper and lower thirds. Line two baking sheets with suitable parchment. Scrub and dry the squash. Trim the ends, halve lengthwise, and scoop out the seeds. Cut crosswise into approximately ½-inch half-moons, leaving the skin on.
Season and Spread Out
Toss with the olive oil, salt, and pepper. Divide between the baking sheets in a single layer, leaving space between pieces. Crowding will encourage steaming rather than browning.
Roast Until Tender
Roast for 25–35 minutes, turning the slices and switching the trays between racks after approximately 15 minutes. The squash is ready when the flesh is easily pierced and the undersides have browned. Remove individual pieces earlier if needed.
Make the Crumble
Meanwhile, melt 1 tablespoon butter in the skillet over medium-low heat. Add the pecans and panko. Cook for 4–6 minutes, stirring frequently, until fragrant and lightly golden. Reduce the heat to low, add the maple syrup and salt, and stir for 30–60 seconds to coat. Transfer immediately to a plate, spread out, and let cool. It will become crisper as it cools. Do not leave it in the hot pan.
Crisp the Sage and Brown the Butter
Wipe the skillet clean. Add the remaining 3 tablespoons butter over medium-low heat. Once melted and gently bubbling, add the thoroughly dried sage leaves. Turn carefully and cook until crisp, approximately 30–60 seconds. Lift onto a paper towel. Continue cooking the butter, swirling, until the milk solids turn golden brown and smell nutty. Immediately pour into a heatproof bowl to stop the cooking.
Balance the Butter
Let the browned butter cool for approximately one minute, then carefully stir in the cider vinegar. It may sputter slightly. Include the golden browned solids; discard and remake if the butter has turned black or smells acrid.
Finish Just Before Serving
Arrange the warm squash on a platter. Spoon over the brown butter mixture, scatter with the maple-pecan crumble, and finish with the crisp sage. Serve promptly, with any remaining crumble alongside.
A Few Things That Make This Easier
Leave the skin on.
Delicata’s thin skin softens during roasting. Scrub it well first.
Use two trays.
Space allows the cut surfaces to brown.
Keep the maple syrup out of the roasting pan.
Adding it to the crumble gives sweetness without exposing it to the full roasting time.
Prepare ahead.
Cut and refrigerate the squash up to one day ahead. Make the crumble on the day of serving and keep it covered at room temperature once completely cool. Add the butter, crumble, and sage just before serving.
Sharing the oven.
For the best result, roast after the main dish comes out to rest. Keep the squash uncovered briefly if waiting to serve; covering traps steam and softens the edges.
Gluten-free option.
Use gluten-free panko and check ingredient labels.
Without pecans.
Replace them with chopped pumpkin seeds; check all ingredients for the needs of your guests.
Leftovers.
Refrigerate within two hours and use within three days. Reheat the squash on a baking sheet at 375°F until hot throughout. Store remaining crumble separately to preserve its texture.
More from the Kitchen
Hidden & Seen
Roasted Delicata Squash with Brown Butter, Sage & Maple-Pecan Crumble
Golden roasted delicata finished with nutty brown butter, crisp sage, and a maple-pecan crumble.
Delicata squash needs no peeling, making it a welcome addition to a busy holiday kitchen. Roast the slices until their edges turn golden, then finish with nutty brown butter, crisp sage, and a maple-pecan crumble. A little cider vinegar balances the sweetness, while the topping brings crunch to every serving.
- Prep
- 15 minutes
- Cook
- 30–35 minutes
- Total
- 45–50 minutes
- Servings
- 6 as a side
What You'll Need
For the Squash
- 3 medium delicata squash, approximately 2½ pounds total
- 2 tablespoons olive oil
- ¾ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For the Maple-Pecan Crumble
- ½ cup pecans, finely chopped
- ⅓ cup plain panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 tablespoon pure maple syrup
- ⅛ teaspoon fine sea salt
For the Brown Butter and Sage
- 3 tablespoons unsalted butter
- 10 fresh sage leaves, washed and thoroughly dried
- 1 teaspoon apple cider vinegar
Equipment
- Two large rimmed baking sheets
- Parchment rated for 425°F
- A sharp knife
- A spoon
- A large mixing bowl
- A medium skillet
- A small heatproof bowl
- A serving platter
The Simple Method
01 · Prepare the Squash
Heat the oven to 425°F with racks in the upper and lower thirds. Line two baking sheets with suitable parchment. Scrub and dry the squash. Trim the ends, halve lengthwise, and scoop out the seeds. Cut crosswise into approximately ½-inch half-moons, leaving the skin on.
02 · Season and Spread Out
Toss with the olive oil, salt, and pepper. Divide between the baking sheets in a single layer, leaving space between pieces. Crowding will encourage steaming rather than browning.
03 · Roast Until Tender
Roast for 25–35 minutes, turning the slices and switching the trays between racks after approximately 15 minutes. The squash is ready when the flesh is easily pierced and the undersides have browned. Remove individual pieces earlier if needed.
04 · Make the Crumble
Meanwhile, melt 1 tablespoon butter in the skillet over medium-low heat. Add the pecans and panko. Cook for 4–6 minutes, stirring frequently, until fragrant and lightly golden. Reduce the heat to low, add the maple syrup and salt, and stir for 30–60 seconds to coat. Transfer immediately to a plate, spread out, and let cool. It will become crisper as it cools. Do not leave it in the hot pan.
05 · Crisp the Sage and Brown the Butter
Wipe the skillet clean. Add the remaining 3 tablespoons butter over medium-low heat. Once melted and gently bubbling, add the thoroughly dried sage leaves. Turn carefully and cook until crisp, approximately 30–60 seconds. Lift onto a paper towel. Continue cooking the butter, swirling, until the milk solids turn golden brown and smell nutty. Immediately pour into a heatproof bowl to stop the cooking.
06 · Balance the Butter
Let the browned butter cool for approximately one minute, then carefully stir in the cider vinegar. It may sputter slightly. Include the golden browned solids; discard and remake if the butter has turned black or smells acrid.
07 · Finish Just Before Serving
Arrange the warm squash on a platter. Spoon over the brown butter mixture, scatter with the maple-pecan crumble, and finish with the crisp sage. Serve promptly, with any remaining crumble alongside.
A Few Things That Make This Easier
Leave the skin on.
Delicata’s thin skin softens during roasting. Scrub it well first.
Use two trays.
Space allows the cut surfaces to brown.
Keep the maple syrup out of the roasting pan.
Adding it to the crumble gives sweetness without exposing it to the full roasting time.
Prepare ahead.
Cut and refrigerate the squash up to one day ahead. Make the crumble on the day of serving and keep it covered at room temperature once completely cool. Add the butter, crumble, and sage just before serving.
Sharing the oven.
For the best result, roast after the main dish comes out to rest. Keep the squash uncovered briefly if waiting to serve; covering traps steam and softens the edges.
Gluten-free option.
Use gluten-free panko and check ingredient labels.
Without pecans.
Replace them with chopped pumpkin seeds; check all ingredients for the needs of your guests.
Leftovers.
Refrigerate within two hours and use within three days. Reheat the squash on a baking sheet at 375°F until hot throughout. Store remaining crumble separately to preserve its texture.
Christina's Note
Put the squash on a wide platter so the topping reaches more than the first few servings. Keep a little crumble back for anyone who would like another spoonful.