Roasted Squash Medley w/ Saffron Butter

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Roasted Winter Squash Medley with Saffron Butter

Makes 8 Main Dish or 20 Side Servings

Here’s an easy upgrade to summer squash dishes – a roasted squash medley tossed in melted butter suffused with saffron.


INGREDIENTS
  • 1 Butternut Squash, halved and cleaned
  • 1 Large Delicata Squash, halved & cleaned
  • 1 Acorn Squash, halved & cleaned
  • 9-10 Sargol Saffron Threads
  • ¼ cup Canola or Safflower Oil
  • 1/4lb Unsalted Butter
  • 2 tsp Butternut Squash Seed Oil
  • 1 cup White Wine
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • Pomegranate arils for garnish

DIRECTIONS

1

Preheat your oven to 400˚F (convection) or 425˚F (non-convection).
2

Cut each squash into small triangular wedges (oblique cut).
3

Pour the oil, sugar and salt into a large bowl. Toss the squash in the bowl until well coated.
4

Spread the squash out on a baking sheet & roast for 20 minutes.
5

In a small pot combine the white wine and the saffron. Simmer until the wine has almost completely evaporated (“au sec”).
6

Swirl the butter into the saffron pan, then add the butternut squash seed oil.
7

Toss the squash pieces in the saffron mixture.
8

Serve sprinkled with the pomegranate arils.

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