Roasted Butternut Squash With Brown Butter Vinaigrette

In the first step, it’s much easier to remove the seeds from a halved squash before slicing. Use a spoon or melon baller.

Miyoko’s vegan butter browns and works as a great sub

Made with delicata because that’s what I had, no mint and added pine nuts and parmesan. Very, very good

-excellent flavor, especially with enough cider vinegar -used basil instead of mint -next time will experiment with cutting the cooking time for the squash, and use the broiler to brown the edges. Perhaps it will caramelize less and hold together better.

While preparing this I had doubts. I peeled the squash, and mine was so moist that it was falling apart when it was time to flip. It took at least 25-30 extra minutes to caramelize. I warned my husband of a recipe fail. The sauce made me skeptical. And mint? Are you sure?? But when it all came together, the angels sang from on high. The only change I would recommend is adding pine nuts to the butter and browning them together. Also, I ended up with about twice the sauce I needed. Salt well.

I cooked this tonight -- it was easy, fast and delicious. Definitely include the mint if you can. I cut off the end with the stem (so you don't have to cut through it), then cut down the middle lengthwise. I scooped the seeds out with an ice cream scoop, then sliced it into 1/2" slices. The slices in the photo are not very uniform, more like wedges than slices. Slices will bake more evenly. Careful when adding the vinegar to the butter -- even with it off the heat it spattered a lot.

This is absolutely delicious! Had a 2.5 lb butternut and that fit perfectly in my battered, blackened baking sheet. Placed it on top of my pizza stone in the bottom of the oven and the squash caramelized beautifully. Agree about slicing squash lengthwise and then de-seeding, then slicing into half-moons.

Absolutely divine! Was out of apple cider vinegar and used balsamic instead, and a dash of lemon juice, and didn't expect much of it, but it complemented the nutty flavor of the brown butter EXTREMELY well.

This was delicious! My oven runs hot and some edges got a bit too crispy so next time I'll watch the temp/timing. Definitely a recipe that even when 'not perfect' is totally perfect! Served mine with sausages and it made a lovely and easy fall meal.

Added sage to the brown butter, 1 tsp raspberry vinegar, sprinkled with pomegranate seeds. Got raves at the Thanksgiving table.

Added half a thinly sliced shallot to the butter while it was browning, then topped the squash with 3-4 oz of crumbled goat cheese before drizzling the vinaigrette.

Very straightforward recipe and a great fall/winter dish. Definitely let the butter cool slightly before adding the vinegar, otherwise it will splatter hot butter everywhere! I learned this the hard way…

I made this dish without the mint and added freshly grated parmesan and dried cranberries. I served it over a bed of baby spinach. It was delicious and I'll make it often. A perfect fall dish.

Made this for the first time yesterday for our Thanksgiving. I'm a little undecided on the browned butter flavor, but everyone else loved it. I'll definitely add this to the repertoire. I love sides that don't drown the original goodness of the vegetable. I plated this on one side of a long rectangular platter, with blistered green beans on the other end. Looked gorgeous together.

So we absolutely adore this dish! Tonight we added 16oz of chickpeas when roasting to make this a easy, complete sheet pan dinner!