Makes 8 servings
We use delicata squash because it’s beautiful, but you can use any squash for this dish. Delicata and acorn don’t need to be peeled, but be sure to remove the tough peel from heartier-skinned squashes, like butternut or pumpkin.
- Cut the ends of each squash to expose the seeds. Using a butter knife, offset spatula, or other long tool, scrape the seeds from the interior or the squash. Slice the squash into 1/2-inch rings.
- In a large bowl, combine the squash rings, butter, brown sugar, coriander, cumin, salt, and pepper. Toss to coat. Transfer to baking sheet and roast until golden brown and tender, flipping halfway through, about 25 minutes.
- Meanwhile, in a food processor, combine the garlic, scallions, parsley, sour cream, and buttermilk. Blend until smooth.
- To serve, spread the squash and a platter and drizzle with the dressing. Serve additional dressing on the side, if you like.