Brown Butter-Glazed Roasted Squash
Roasted squash finished with brown butter and Smoldering Fig Dust. Sweetness deepens in the oven, then turns savory and smoky as the dish rests.
Method
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment.
Toss the squash with olive oil and a pinch of salt. Spread in a single layer.
Roast for 30 to 35 minutes, turning once, until deeply caramelized and tender.
While the squash roasts, melt the butter in a small pan over medium heat.
Continue cooking the butter, stirring occasionally, until it turns golden brown and smells nutty, about 3 to 4 minutes.
Remove the butter from heat and stir in the Smouldering Fig Dust.
Transfer the hot squash to a serving bowl and drizzle with the brown butter.
Toss gently and let the dish rest for 5 minutes before serving.
Chef Notes
Straight from the oven, the squash tastes sweet and warm. After resting, the sweetness fades back and smoke and savoriness become more prominent.
Vegetable note: Choose vegetables that caramelize well and have some natural sweetness. Avoid watery vegetables such as zucchini, summer squash, eggplant, or tomatoes. They release too much moisture in the oven and won't support the blend's smoky, savory finish.
Variation: Use carrots or sweet potatoes instead of squash and cut them into thick pieces. Denser vegetables make the smoky finish linger even longer.
