Roasted Kabocha Squash With Warm Brown Butter Apple Cider Vinaigrette

To me, Thanksgiving food falls into two camps: the classic dishes (i.e. turkey, stuffing, mashed potatoes, gravy, etc.) and the “sort-of-random-but-delicious”, “didn’t-see-that-one-coming” dishes. This roasted squash falls into the latter – it’s the side dish you didn’t think you needed for your Thanksgiving spread until now. It’s decadent, festive and such a crowd-pleaser but so easy to put together!

The warm brown butter vinaigrette is insanely decadent – it’s savory, nutty, acidic and sweet and it works perfectly with the roasted squash. The best part about this dish is that there aren’t a million components and you can make some of it ahead of time (see the notes section). It’s the perfect supporting dish for Thanksgiving that will taste and look amazing on your holiday table!

Serves 6 as a side dish

INGREDIENTS

• 2 medium kabocha squash, cut into wedges about 1/2 inch thick (can sub for butternut or delicata squash)

• 4 Tbsp olive oil

• Kosher Salt

• Freshly ground back pepper

• 1/2 of a medium shallot, finely minced (about 2 Tbsp total)

• 3/4 cup apple cider

• 1/2 cup apple cider vinegar

• 1 tsp Dijon mustard

• 8 Tbsp (1 stick) unsalted butter, cut into cubes

• Mint leaves + pomegranate seeds for garnish (both optional)

METHOD

1. Preheat your oven to 400 degrees F.

2. Toss the squash wedges with 2 Tbsp of the olive oil and a big pinch of kosher salt and pepper.

3. Lay out the squash on a sheet tray in a single layer (you may need two sheet trays, depending on the size of your squash). Bake for 30 minutes, flipping the squash over after 15 minutes to ensure both sides brown nicely.

4. While the squash is baking, make the vinaigrette. Add the minced shallot, apple cider and apple cider vinegar to a saucepan and bring up to a simmer over medium-high heat. Once the mixture has reached a simmer, turn down the heat to medium-low and allow it to reduce until you’re left with 1/2 cup of liquid.

5. Transfer the cider reduction to a bowl and whisk in the Dijon mustard. Set aside.

6. In a medium skillet over medium-high heat, melt the unsalted butter. Allow the butter to bubble and sputter, stirring constantly with a spatula, until the milk solids turn a deep amber color and the butter begins to smells nutty. Remove from the heat and transfer to a bowl immediately to prevent burning.

7. Add the remaining 2 Tbsp of olive oil to the brown butter. Slowly stream the butter/olive oil mixture into the reduced apple cider + Dijon mixture, whisking constantly. Add kosher salt, to taste.

8. Arrange the roasted squash on a platter and drizzle with the warm vinaigrette. Top with torn mint leaves and pomegranate seeds, if desired.

NOTES

• Make-Ahead: You can make the cider/vinegar/shallot reduction (step 4) and the brown butter (step 6) and ahead of time!

  • Cider/vinegar/shallot reduction – once you complete step 4, transfer the reduction to a airtight container and store in the fridge for up to two days. When you’re ready to make the vinaigrette, heat the reduction in a saucepan over the stove, just until warm. Then, proceed to step 5.

  • Brown butter – once you complete step 6, transfer the brown butter to a airtight container and store in your fridge for up to two weeks. When you’re ready to make the vinaigrette, heat up the brown butter in a skillet until just warm and then immediately transfer to a bowl (you don’t want it to brown any further, you just want it to be warm for the vinaigrette). Then, proceed with steps 7 and 8.