Califonia Bountiful
Side Dish

Roasted delicata squash with pickled ramps, buttermilk, pumpkin seeds and herbs

Roasted squash with pumpkin seeds is a fall classic that is sure to impress!

Chef Chris D'Andrea
Centro Osteria, San Francisco

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2 ramp bulbs (you can substitute with shallots)
1/4 cup champagne vinegar
Pinch of salt
Pinch of sugar
1/4 cup olive oil, plus additional for drizzling on squash
1 garlic clove, thinly sliced
Pinch of dried red chili flakes
2 medium-sized delicata squash, cut into 1/2-inch rings (seeds removed)
1/2 cup buttermilk
1/4 cup basil oil
2 tbsp. toasted pumpkin seeds
4 large basil leaves, torn
4 large mint leaves, torn
4 sprigs parsley, torn


Clean and dry ramp bulbs. Pack into a sturdy glass jar. Bring champagne vinegar, salt and sugar to a boil, then pour just enough liquid over ramps to cover. Let cool to room temperature. (After cooling, ramps can be stored for a few months in the refrigerator, if you wish.) Thinly slice ramps and reserve flavored vinegar for use in this recipe. Remaining vinegar can be used in other marinades, sauces or vinaigrettes.

Place 1/4 cup pickled ramp vinegar, 1/4 cup olive oil, garlic and chili flakes on a rimmed baking sheet large enough to fit sliced delicata squash in one layer. Set aside.

Put oven rack in the second highest position and set oven to broil. Season squash with salt and a drizzle of olive oil. Place in a flat layer in a broiler-proof baking dish and broil squash on each side for 3 to 5 minutes or until evenly brown and tender all over, but not mushy.

Remove squash from oven and immediately place in oil and vinegar mixture. After squash marinates and cools, divide squash and marinade between 4 shallow bowls, each with 5 to 6 pieces of squash. Add a couple spoonfuls of buttermilk and basil oil to each bowl, then add a couple slices of pickled ramps, pumpkin seeds and torn herbs.  

Serves 4

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