Zucca Recipe
Brown Butter Roasted Squash, Fresh Mozzarella, Delicata Squash, Sage, Roasted Garlic, Toasted Pumpkin Seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Squash and Roasting
Toppings
Method
Preparation
- 1
Prepare the Squash
Preheat the oven to 400°F (200°C). Carefully slice the delicata squash in half lengthwise and scoop out the seeds. Cut the squash into 1-inch half-moons.
- 2
Roast the Garlic
Wrap the whole garlic cloves in aluminum foil and place them in the oven for 25-30 minutes, or until soft and fragrant.
- 3
Brown the Butter
In a small saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and develops a nutty aroma.
Cooking
- 4
Roast the Squash
In a large mixing bowl, combine the sliced delicata squash, brown butter, and fresh sage leaves. Toss to coat. Spread the mixture onto a baking sheet in a single layer and season with salt and black pepper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized.
- 5
Prepare the Garlic
Once the garlic is roasted, allow it to cool slightly. Squeeze the roasted garlic from the skins into a small bowl and mash with a fork into a paste.
Assembly
- 6
Combine and Serve
On a serving platter, layer the roasted delicata squash, dollops of the roasted garlic paste, and slices of fresh mozzarella cheese. Top with toasted pumpkin seeds and additional sage if desired. Serve warm.
