This elegant roasted delicata squash with brown butter vinaigrette is inspired by the ethereal and resourceful elves of Rivendell from J.R.R. Tolkien’s The Lord of the Rings.
Winter in Middle Earth
With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth.
In Rivendell
Journey to the valley of Imladris for an enchanting winter feast with the Elves of Middle Earth. Golden delicata squash, sliced into crescent moons, is roasted until caramelized and tender. A nutty and tangy vinaigrette is drizzled over the roasted winter squash. Crunchy hazelnuts add an earthy texture while the dried cranberries add a pop of colour and tartness. This rustic yet elegant vegetable dish is perfect for a cozy and magical winter feast with the Elves of Rivendell.
Ingredients
Delicata squash: With a sweet and nutty flavour, delicata squash is a great winter squash for roasting. The skin is also tender enough that it can be eaten. You can substitute with another winter squash such as acorn or kabocha if you prefer.
Hazelnuts: To toast the hazelnuts, bake the nuts at 350°F for 5-7 minutes until they smell toasted. You can check if the nuts are toasted by cutting one in half; the inside of the nut should be well browned. To peel the hazelnuts, wrap the warm nuts in a tea towel and rub them together. The friction will remove most of the skin. This can damage or discolour the tea towel so choose one that you don’t mind getting a bit dirty.
How to make Roasted Delicata Squash with Brown Butter Vinaigrette
Roast the squash
Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into 1/2-inch slices and transfer to a large baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss the squash slices to coat them evenly with the oil and then spread out in a single layer.
Roast the squash for 30 to 35 minutes until tender. Pull the squash out after 20 minutes and flip the slices to encourage even browning.
Make the vinaigrette
To make the brown butter vinaigrette, have the apple cider vinegar and honey ready so that they can be added quickly to the brown butter. Melt the butter in a small skillet over medium heat. Cook for 4 to 5 minutes until the butter begins to turn a nutty brown colour. Swirl the pan while the butter is cooking to make sure it browns evenly.
When the butter is browned, immediately remove the skillet from the heat and carefully add the apple cider vinegar – it may spatter when it hits the hot butter. Swirl the butter and vinegar together. Add the honey and a big pinch of kosher salt and stir together until the honey is melted. Stir in the hazelnuts and dried cranberries.
Serve the Roasted Delicata Squash with Brown Butter Vinaigrette
To serve, transfer half of the squash slices to a serving platter. Drizzle half of the vinaigrette, hazelnuts, and cranberries over the squash. Repeat with the remaining squash and vinaigrette. Enjoy!
