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As I stood by the oven, the rich aroma of roasted butternut squash filled the kitchen, stirring up memories of holiday gatherings and cherished family recipes. This Roasted Butternut Squash with Brown Butter Hazelnuts is more than just a side dish; it’s a cozy embrace on a plate, perfect for those moments when you want to elevate your dinner or impress guests. With just a few simple ingredients, this recipe marvels with its delightful sweet and nutty flavor combination, making it a standout vegetarian and gluten-free option. Not only is it quick to prepare, but it brings a festive touch to any table, transforming everyday meals into memorable feasts. Ready to savor the fall flavors in your kitchen? Let’s dive into this delicious recipe!
Why is This Recipe a Must-Try?
Deliciously Unique: This Roasted Butternut Squash with Brown Butter Hazelnuts transforms simple ingredients into an extraordinary dish that’s sure to impress any palate.
Rich, Nutty Aroma: The rich scent of brown butter and herbs fills your kitchen, making it a perfect addition for cozy evenings or holiday celebrations.
Quick and Easy: With minimal prep and cooking time, you can elevate your dinner without the fuss—just like my Bacon Egg Hashbrown that’s perfect for a weekend brunch!
Healthy Indulgence: Packed with vitamins A and C, this dish is not only delicious but also a nutritious side dish fitting for any meal.
Crowd-Pleasing: Serve it during gatherings to enhance your festive table; it pairs wonderfully with meats, making it a versatile choice for any occasion.
Eye-Catching Presentation: The vibrant colors of squash and pomegranate arils create a stunning visual appeal that will draw everyone to the table!
Butternut Squash with Brown Butter Hazelnuts Ingredients
For the Squash
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- Butternut Squash – Fresh or frozen, cubed butternut squash brings natural sweetness and a delightful texture.
- Extra-Virgin Olive Oil – Enhances richness for roasting; feel free to substitute with any neutral oil of your choice.
- Kosher Salt – Essential for flavor enhancement; sea salt can serve as a great alternative.
- Freshly Ground Black Pepper – Adds a gentle touch of heat; white pepper is a suitable substitute.
For the Brown Butter Sauce
- Salted Butter – Creates that nutty brown butter perfection; if using unsalted butter, adjust the salt to taste.
- Garlic Clove – Fresh garlic offers aromatic flavor; use garlic powder if you’re in a pinch (just use less).
- Fresh Thyme Leaves – Infuses the dish with herbaceous depth; dried thyme works too—just use one-third of the amount.
For the Crunch
- Chopped Hazelnuts – Crispy and nutty, they add a delightful crunch; walnuts or pecans can be used as alternatives.
- Pomegranate Arils – Adds vibrant color and a pop of sweetness, but can be omitted or swapped with cranberries if desired.
This delicious Butternut Squash with Brown Butter Hazelnuts is a recipe you won’t want to miss!
Step‑by‑Step Instructions for Roasted Butternut Squash with Brown Butter Hazelnuts
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C) so it’s hot and ready for roasting. This temperature ensures that the butternut squash caramelizes beautifully, creating a rich flavor. While the oven heats up, gather all your ingredients and equipment, including a large baking sheet, to streamline your cooking process.
Step 2: Prepare the Butternut Squash
Carefully peel and cube your butternut squash, aiming for uniform pieces to ensure even cooking. On a baking sheet, toss the squash with extra-virgin olive oil, kosher salt, and freshly ground black pepper until well-coated. Spread the pieces in a single layer; this helps them roast nicely without steaming. Place the sheet in the oven and roast for 35 minutes, turning the squash halfway through for perfect caramelization.
Step 3: Make the Brown Butter
While the squash is roasting, melt salted butter in a skillet over medium heat. Keep a close eye on it as it sizzles and begins to foam; within about 3 minutes, it should turn golden brown and develop a nutty aroma. Be vigilant to prevent burning! Once ready, remove the skillet from heat, stirring in chopped hazelnuts, minced garlic, and fresh thyme, letting the fragrant mixture sit for a minute.
Step 4: Combine and Serve
Once your butternut squash is beautifully roasted and tender, transfer it to a serving platter. Drizzle the warm brown butter sauce with hazelnuts over the top, allowing the flavors to blend together. Garnish with vibrant pomegranate arils for a splash of color and sweetness. Serve your Roasted Butternut Squash with Brown Butter Hazelnuts warm, and watch it become the star of your meal!
Make Ahead Options
These Roasted Butternut Squash with Brown Butter Hazelnuts are perfect for meal prep, allowing you to savor rich flavors without the last-minute rush! You can cube the butternut squash and toss it with olive oil, salt, and pepper up to 24 hours in advance; simply cover and refrigerate to keep it fresh. Additionally, you can prepare the brown butter sauce and store it in an airtight container in the fridge for up to 3 days; just reheat it gently to maintain that nutty aroma. When ready to serve, roast the squash, combine everything, and enjoy a delicious, hassle-free dish that’s just as delicious as when freshly made!
Butternut Squash with Brown Butter Hazelnuts Variations
Feel free to sprinkle some creativity on this recipe; enjoy customizing it to your taste and mood with these delightful variations!
- Acorn Squash: Swap butternut squash with acorn squash for a uniquely sweet and nutty flavor that adds a cozy twist.
- Sweet Potatoes: Substitute with sweet potatoes for a hint of extra sweetness, creating a colorful and vibrant dish. Their smooth texture pairs beautifully with the crunchy hazelnuts!
- Vegan Option: Replace butter with coconut oil or a quality vegan butter for a delicious vegan-friendly version that still boasts rich, nutty flavors.
- Spice it Up: Add a sprinkle of cinnamon or smoked paprika to your butter mix for an unexpected warmth and depth that will tantalize your taste buds!
- Nutty Choices: Try swapping chopped hazelnuts with walnuts or pecans to play with different crunch and flavor, enhancing that essential nutty element.
- Herb Variations: Enhance the flavor with fresh sage or rosemary instead of thyme, introducing an aromatic twist that is perfect for the holiday season.
- Dried Fruit: Replace pomegranate arils with dried cranberries for a chewier texture and a tart bite that balances perfectly with the sweetness of the squash.
- Sweet Drizzle: Elevate the dish with a light drizzle of maple syrup in the brown butter mixture for an extra sweet note that enhances those caramelized flavors beautifully.
With these ideas, your Roasted Butternut Squash with Brown Butter Hazelnuts can already be a juicy conversation starter at your dinner table, much like my Peanut Butter Chocolate or Baked Lemon Butter recipes! Enjoy experimenting with new flavors!
How to Store and Freeze Butternut Squash with Brown Butter Hazelnuts
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop to maintain the texture of the squash and the crunch of the hazelnuts.
Freezer: If you have more leftovers than you can eat, freeze in an airtight container for up to 1 month. To reheat, thaw overnight in the refrigerator and warm gently until heated through.
Room Temperature: It’s best to avoid leaving the dish at room temperature for more than 2 hours to ensure food safety.
Airtight Packaging: When storing in the fridge or freezer, ensure the container is tightly sealed to prevent moisture loss and preserve the flavorful brown butter sauce.
What to Serve with Roasted Butternut Squash with Brown Butter Hazelnuts
Elevate your dining experience with a delightful array of accompaniments that perfectly complement the rich flavors of this dish.
- Creamy Mashed Potatoes: Their velvety texture provides a comforting contrast, making every bite feel indulgent and satisfying.
- Herb-Roasted Chicken: Juicy, herb-infused chicken offers a savory pairing, balancing the sweetness of the squash beautifully.
- Green Salad with Citrus Vinaigrette: A fresh, zesty salad brightens the table, adding a crisp element to each forkful of the warm squash.
- Quinoa Pilaf: This nutty grain dish enhances the overall healthy vibe while offering a wholesome, grainy texture that harmonizes perfectly.
- Maple Glazed Carrots: Sweet and colorful, they mirror the butternut squash’s sweetness, creating a lovely melody of flavors on your plate.
- Cranberry Sauce: The tartness of cranberries pairs wonderfully, cutting through the richness of the brown butter with a refreshing zing.
- Roasted Brussels Sprouts: Their earthy flavor and crispy edges offer a delightful contrast, enhancing the nutty notes of the hazelnuts.
- Toasted Bread with Garlic: A simple yet indulgent option that’s perfect for sopping up any extra brown butter sauce left on the plate.
Expert Tips for Roasted Butternut Squash
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Even Spacing: Ensure the squash is evenly spaced on the baking sheet to avoid steaming and promote better caramelization.
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Watch the Butter: Cook the brown butter carefully; the milk solids can burn quickly, so keep an eye on it for that perfect nutty aroma.
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Flavor Adjustment: If using unsalted butter for the hazelnut mixture, make sure to adjust the seasoning accordingly to enhance the overall flavor of the Butternut Squash with Brown Butter Hazelnuts.
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Substitutions: Feel free to swap hazelnuts with walnuts or pecans for a different flavor profile; just ensure they’re chopped evenly for consistency.
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Fresh Ingredients: Use fresh garlic and thyme for the most aromatic and flavorful results; dried substitutes can work as a backup, but fresh is always the best!
Roasted Butternut Squash with Brown Butter Hazelnuts Recipe FAQs
How do I select the best butternut squash?
Absolutely! When choosing butternut squash, look for one that is heavy for its size and has a smooth, matte skin. Avoid any with dark spots, cuts, or blemishes. The skin should be beige and firm, indicating that it’s ripe and ready for roasting.
What is the best way to store leftover butternut squash?
Very! Leftovers of your delicious Roasted Butternut Squash with Brown Butter Hazelnuts can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently to maintain the squash’s tenderness and the hazelnuts’ crunch—try using the microwave or a stovetop with low heat.
Can I freeze roasted butternut squash?
Absolutely! If you have leftover roasted butternut squash, let it cool completely, then pack it into an airtight container or resealable freezer bag. It will store well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently in the oven or microwave.
What should I do if my brown butter burns?
Oh no! If you notice your brown butter burning, it’s essential to act quickly. Remove the skillet from heat and pour the butter into a separate bowl to stop the cooking process. If it’s not burnt too badly, you might be able to salvage it by carefully straining out any burnt bits. If it’s beyond saving, it’s best to start over with a new batch of butter for that perfect nutty flavor.
Is this recipe suitable for people with nut allergies?
Good question! If you’re cooking for someone with nut allergies, simply substitute the chopped hazelnuts with seeds, like pumpkin or sunflower seeds, for that desired crunch without the allergens. Always check with your guests beforehand to ensure everyone’s dietary needs are met.
Can I make this dish vegan-friendly?
Absolutely! For a vegan twist, replace the salted butter with coconut oil or a quality vegan butter alternative. The flavors will still shine while keeping all the deliciousness intact—everyone will love it!
Roasted Butternut Squash with Brown Butter Hazelnuts Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) for roasting the squash.
- Peel and cube the butternut squash, then toss with olive oil, salt, and pepper on a baking sheet. Roast for 35 minutes, turning halfway.
- Melt butter in a skillet over medium heat until golden brown and nutty in aroma, about 3 minutes. Stir in hazelnuts, garlic, and thyme.
- Transfer roasted squash to a serving platter, drizzle with brown butter sauce, and garnish with pomegranate arils.
