Delicata Squash in Orange Browned Butter

This dish makes a nice side dish or a full meal when paired with some beans, lentils, or wild rice.

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2 delicata squash, cut into half moons seeds removed
1 lemon, zest and juice
1 orange, zest and juice
4 tbsp butter
2 sprigs sage, leaves picked
1 bag arugula or baby kale


  1. In a large frying pan, heat a glug of olive oil over medium high heat
  2. Pan fry the squash pieces until deeply caramelized
  3. When the squash is done, add the butter to the pan and fry the sage leaves
  4. Then add the citrus zest and juice and a big pinch of salt and whisk to make a sauce
  5. Dress the greens with a drizzle of olive oil and pinch of salt
  6. Serve the squash over the greens and dressed liberally with the sage-citrus browned butter