Roasted Delicata Squash with Pomegranate & Brown Butter | Katianna Hong
Ingredients
• 3 delicata squash, halved, seeded & sliced ¼ in
• Olive oil & kosher salt, to season
• Seeds from ½–1 pomegranate
• ½ apple, thinly sliced
• 32 g (¼ cup) toasted hazelnuts
• 70 g (5 Tbsp) browned butter
• Fish Sauce Caramel (see separate recipe)
• ½ lemon, juice & zest
• 1 cup herb mix (cilantro, dill, mint, scallions)
• Fried onions or garlic, to finish
Directions
- Halve and seed squash; slice thin.
- Toss with olive oil and salt; roast at 450°F for 10–15 minutes.
- Prepare garnishes: clean pomegranate seeds, slice apple, toast nuts.
- Brown butter until deep golden; strain if desired.
- Plate squash and garnish with seeds, apple, nuts, herb mix and fried onions.
Finish with fish sauce caramel and lemon zest/ju
Katianna HongWriter
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