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Butternut Squash with Brown Butter Hazelnuts

A delightful dish that combines the sweetness of roasted butternut squash with the rich, nutty flavor of brown butter and hazelnuts, perfect for cozy evenings and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups peeled and cubed butternut squash The star of the dish, showcasing a sweet, earthy flavor.
  • 2 Tbsp. extra-virgin olive oil Enhances flavors and allows for a golden crust.
  • 1/2 tsp. kosher salt Balances sweetness and enhances flavor.
  • 1/4 tsp. freshly ground black pepper Adds a subtle bite.
  • 2 Tbsp. salted butter Key for the brown butter sauce.
  • 1 clove garlic, minced Infuses the dish with aromatic warmth.
  • 1 tsp. fresh thyme leaves Adds a refreshing touch.
  • 1/3 cup coarsely chopped hazelnuts Adds texture and richness.
  • 2 Tbsp. pomegranate arils Provides a burst of color and tangy-sweet contrast.

Method
 

Preparation
  1. Preheat oven to 425ºF.
  2. Arrange the peeled and cubed butternut squash on a large rimmed baking sheet. Drizzle with extra-virgin olive oil and sprinkle with kosher salt and black pepper. Toss until evenly coated.
Cooking
  1. Roast the butternut squash in the preheated oven for 35 minutes. After 20 minutes, toss the squash to ensure even cooking.
  2. While the squash finishes roasting, melt the salted butter in a skillet over medium heat. Swirl occasionally for about 3 minutes until the foam subsides and the milk solids turn golden-brown.
  3. Stir in the chopped hazelnuts, minced garlic, and fresh thyme leaves. Cook for an additional minute, then remove from heat.
  4. Once the butternut squash is perfectly roasted, arrange it on a serving platter or in a bowl. Spoon the aromatic hazelnut mixture evenly over the squash, and garnish with pomegranate arils.

Notes

Select a firm butternut squash with smooth skin. For extra crunch, reserve a few hazelnuts to sprinkle atop just before serving. Consider using other herbs like sage or rosemary for different flavors. You can chop the butternut squash a day in advance and store it in an airtight container in the refrigerator.