When Autumn Knocks, We Answer with Butter and Herbs
Hey friends, Mason here! Can we just pause and appreciate how autumn turns even the simplest veggies into superstars? Picture this: jewel-toned pumpkins and squash caramelizing in the oven, their edges crisping into golden perfection while your kitchen fills with that sweet, earthy perfume. Now imagine topping that masterpiece with crispy fried rosemary (yes, FRIED herbs – trust me!), creamy ricotta salata, tart pomegranate jewels, and a generous drizzle of nutty brown butter. This isn’t just a side dish – it’s a love letter to fall on a platter. Perfect for Friendsgiving, cozy Sunday dinners, or when you want to impress without stress. No fancy techniques, no obscure ingredients – just bold, uncomplicated flavors that’ll make everyone think you secretly trained in a Michelin-starred kitchen. Let’s dive in!
The Accidental Masterpiece: How This Dish Was Born
PrintRoasted Pumpkin & Squash with Fried Rosemary
A stunning side dish that’s rustic yet elegant—sweet roasted squash and pumpkin, creamy ricotta salata, tart pomegranate, and the crispy herbaceous crunch of fried rosemary all brought together with nutty brown butter. A true autumn showstopper.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8 1x
Ingredients
For the Pumpkin and Squash:
2 heirloom pumpkins
2 acorn squash
2 delicata squash
4 tablespoons olive oil
Salt and pepper, to taste
1 cup ricotta salata, grated
1 cup pomegranate seeds
For the Fried Rosemary:
1 bunch rosemary, broken into 1-inch pieces
½ cup olive oil
For the Brown Butter:
6 tablespoons unsalted butter
Instructions
Preheat oven to 425°F (220°C). Cut squash and pumpkin into wedges or slices. Toss with olive oil, salt, and pepper. Spread on baking sheets and roast for 30–35 minutes, flipping once, until golden and tender.
While vegetables roast, heat olive oil in a small skillet. Fry rosemary pieces for 30–45 seconds until crispy. Transfer to a paper towel and season lightly with salt.
In another pan, melt butter over medium heat. Continue cooking until it turns golden brown and smells nutty—about 4–5 minutes. Remove from heat.
Arrange roasted vegetables on a platter. Drizzle with brown butter, then sprinkle with ricotta salata, pomegranate seeds, and crispy rosemary.
Serve warm or at room temperature.
Nutrition
- Calories: 340
- Fat: 24g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
This recipe started as a “clean out the farm stand haul” experiment gone gloriously right. Last October, my buddy Carlos showed up with a trunk overflowing with heirloom pumpkins and squash from his uncle’s patch. “Cook something epic,” he dared me. Challenge accepted! I roasted everything with reckless abandon, then spotted leftover rosemary from breakfast potatoes. On a whim, I fried it – and HOLY CRISPNESS, Batman! The rosemary transformed into these fragrant little flavor bombs. Then came the brown butter (because butter makes everything better), and finally, a sprinkle of ricotta salata and pomegranate seeds I’d bought for a salad. When we took that first bite? Silence. Then Carlos just said, “Dude. You’re making this for Thanksgiving. No arguments.” It’s been our autumn tradition ever since – proof that kitchen chaos sometimes creates magic.
Your Flavor Toolkit: Ingredients & Smart Swaps
- 2 heirloom pumpkins – Look for Long Island Cheese or Jarrahdale varieties. Their dense, sweet flesh holds shape beautifully. Swap: Butternut squash if pumpkins play hard-to-get.
- 2 acorn squash – Those ridges caramelize like a dream! Insight: Leave skins on – they soften when roasted and add texture.
- 2 delicata squash – The MVP! Thin, edible skins and naturally sweet. Chef’s Tip: Slice into half-moons for pretty plating.
- 4 tbsp olive oil – Use the good stuff! It coaxes out the veggies’ natural sugars.
- Salt & pepper – Season generously – roasted veggies need bold flavor friends.
- 1 cup ricotta salata, grated – Not ricotta! This salty, firm cheese crumbles perfectly. Swap: Feta or cotija for similar tang.
- 1 cup pomegranate seeds – Bursts of tartness cut through the richness. Hack: Buy pre-seeded to save time (no judgment!).
- 1 bunch rosemary – Fresh is non-negotiable! Fried herbs are GAME-CHANGING.
- ½ cup olive oil – For frying herbs. Don’t reuse – it gets bitter.
- 6 tbsp unsalted butter – The brown butter’s nutty depth ties everything together. Insight: Unsalted lets you control seasoning.
Let’s Get Cooking: Your Foolproof Roadmap
Step 1: Roast Those Beauties (425°F/220°C)
Wash all squash/pumpkins – dirt ruins the vibe! Slice pumpkins and acorn squash into 1-inch wedges (scoop seeds with a spoon). For delicata, slice into ½-inch half-moons (seeds and all – they’re edible!). Toss everything in a big bowl with 4 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper. Pro Tip: Use two rimmed baking sheets – crowding steams veggies instead of roasting! Spread in a single layer. Roast 20 minutes, flip pieces with tongs, then roast 10-15 more minutes until fork-tender and caramelized at the edges. Watch Closely: Delicata cooks faster!
Step 2: Fry the Rosemary
While veggies roast, heat ½ cup olive oil in a small skillet over medium heat. Test with one rosemary sprig – it should sizzle immediately. Carefully add rosemary pieces (they’ll splatter!). Fry 30-45 seconds MAX until crisp but still green. Critical: Overcooking = bitter twigs! Use a slotted spoon to transfer to paper towels. Sprinkle lightly with salt. They’ll crisp up further as they cool. Pour oil into a jar to discard later.
Step 3: Brown the Butter Like a Boss
Wipe the skillet clean (no rosemary bits!). Melt butter over medium heat. Swirl the pan constantly. It’ll foam, then subside. After 3-4 minutes, golden specks (milk solids!) appear. When it smells nutty and turns amber, IMMEDIATELY remove from heat and pour into a heatproof bowl. Chef’s Hack: Add 1 tsp lemon juice after browning – it stops cooking and brightens flavors!
Step 4: Assemble Your Masterpiece
Arrange warm roasted veggies artfully on a big platter. Drizzle with all that glorious brown butter. Sprinkle generously with grated ricotta salata, pomegranate seeds, and crispy rosemary. Final Flourish: Add flaky sea salt and cracked pepper!
How to Serve: Keep It Simple & Stunning
This dish shines brightest at room temperature, making it perfect for entertaining! Pile everything onto a large wooden board or rustic ceramic platter. Let guests admire those jewel tones before diving in. Pair with simply roasted chicken or pork chops for a cozy dinner, or let it headline a vegetarian feast alongside wild rice salad. For holiday spreads? Place it center stage – it’s vibrant enough to rival the turkey! Leftovers? Toss them cold into a kale salad with lemon vinaigrette – magic.
Mix It Up: Delicious Twists & Swaps
- Sweet & Spicy: Toss veggies with 2 tbsp maple syrup and 1 tsp chili flakes before roasting.
- Nutty Crunch: Swap ricotta salata for crumbled goat cheese and add toasted pecans.
- Vegan Vibes: Skip butter – use 5 tbsp extra-virgin olive oil infused with 2 minced garlic cloves while warm. Omit cheese or use almond feta.
- Citrus Zing: Add orange zest to the brown butter and garnish with supremed orange segments.
- Herb Swap: Fry sage leaves instead of rosemary for a more floral note.
Mason’s Musings: Lessons from My Kitchen
This recipe’s beauty? It’s evolved with my cooking mishaps! I learned the hard way that delicata cooks faster than pumpkin – hence the flip halfway. And that rosemary? First time I fried it, I got distracted by a boiling pot… RIP, bitter herb confetti. Now I set a timer religiously! The ricotta salata was a happy accident too – originally I used Parmesan, but its sharpness overwhelmed. Ricotta salata’s salty creaminess balances everything perfectly. Biggest lesson? Embrace imperfection. Squash wedges will be uneven. Pomegranate seeds will roll away. It’s RUSTIC, friends – that’s the charm! Just focus on flavor and joy.
Your Questions, Answered!
Q: Can I prep parts ahead?
A: Absolutely! Roast veggies up to 2 days ahead – store covered in the fridge. Reheat at 400°F for 10 mins before assembling. Fry rosemary 1 day ahead; store airtight at room temp. Brown butter can be made 3 days ahead; refrigerate and gently reheat. Assemble JUST before serving!
Q: My brown butter burned! Help!
A: Butter goes from brown to burnt FAST. If it smells acrid or turns dark brown, sadly, restart. Key tips: Use a light-colored pan (lets you see color change), medium heat (not high!), and NEVER walk away. Pull it off heat when golden amber – carryover cooking happens!
Q: Can I use different squash varieties?
A: Please do! Kabocha, carnival squash, or sweet dumpling work great. Avoid spaghetti squash (wrong texture). Mix colors and shapes for visual pop! Just adjust roasting time – denser squash (like pumpkin) take longer than thin-skinned delicata.
Q: Fried rosemary is intimidating. Alternatives?
A: Totally valid! Toss fresh rosemary sprigs with veggies before roasting. They’ll soften and infuse flavor (but won’t crisp). Or, mix 1 tbsp chopped fresh rosemary into the brown butter off-heat for a fragrant infusion.
Nutritional Info (Per Serving)
Calories: 340 | Carbohydrates: 28g | Fiber: 5g | Protein: 6g | Fat: 24g | Sugar: 7g
Note: Values are estimates. Ricotta salata adds protein and calcium, while squash delivers Vitamin A and antioxidants!
Final Thoughts:
This roasted squash and pumpkin medley is autumn on a platter—bold, rustic, and effortlessly elegant. It celebrates the season’s best with deep caramelized flavors, bursts of pomegranate brightness, and the irresistible crunch of fried rosemary. Whether you’re building a cozy dinner for two or hosting a full-blown harvest feast, this dish delivers comfort and wow-factor in equal measure. It’s proof that with a little creativity (and maybe a splash of brown butter), even the humblest veggies can become showstoppers. So light a candle, pour a glass of something warm, and let fall’s finest shine from your oven to your table.