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Butternut Squash with Brown Butter Hazelnuts

Butternut Squash with Brown Butter Hazelnuts for Cozy Gatherings

This Butternut Squash with Brown Butter Hazelnuts recipe is a delightful autumn side dish that combines roasted squash and nutty brown butter for a cozy gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Squash
  • 1 medium Butternut Squash if unavailable, acorn or delicata squash can be used.
  • 2 tablespoons Extra-Virgin Olive Oil no substitutions recommended for optimal taste.
  • 1 teaspoon Kosher Salt feel free to swap with sea salt if preferred.
  • 1/2 teaspoon Freshly Ground Black Pepper pre-ground pepper can be used, but it won't be as flavorful.
Brown Butter Mixture
  • 4 tablespoons Salted Butter can substitute with unsalted, adding a pinch of salt to the hazelnuts.
  • 2 cloves Garlic (minced) always opt for fresh garlic for best flavor.
  • 1 tablespoon Fresh Thyme Leaves consider using dried thyme, adjusting to 1/3 tsp as needed.
  • 1/2 cup Coarsely Chopped Hazelnuts feel free to swap with walnuts or pecans if desired.
Garnish
  • 1/2 cup Pomegranate Arils optional, can be replaced with chopped parsley or skipped altogether.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Mixing bowl

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet for easy cleanup.
  2. Cut the butternut squash into evenly sized cubes. Toss with extra-virgin olive oil, kosher salt, and black pepper until coated. Spread on the baking sheet.
  3. Roast the squash for 35 minutes, tossing after 20 minutes until edges are golden-brown and squash is tender.
  4. Melt the salted butter in a skillet over medium heat while the squash roasts. Stir occasionally for about 3 minutes until golden-brown.
  5. Add the hazelnuts, garlic, and thyme to the skillet. Sauté for an additional minute to toast the hazelnuts and release garlic fragrance.
  6. Transfer the roasted squash onto a serving platter. Drizzle the hazelnut mixture over the top and garnish with pomegranate arils if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 250mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 7000IUVitamin C: 20mgCalcium: 70mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Can freeze for up to 3 months, thaw and reheat gently.

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