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Butternut Squash with Brown Butter Hazelnuts

Butternut Squash with Brown Butter Hazelnuts – Comfort, Color, and Flavor

A delightful blend of roasted butternut squash with brown butter hazelnuts, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dishes
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Fresh is preferred
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with avocado oil
  • 1 teaspoon Kosher Salt Use generously for flavor
  • 1/2 teaspoon Black Pepper Freshly ground for best flavor
For the Brown Butter Mixture
  • 1/2 cup Salted Butter Unsalted butter can be used with seasoning adjustment
  • 1 clove Garlic Fresh minced for optimal taste
  • 2 tablespoons Fresh Thyme Leaves Dried thyme can be used with reduced amount
  • 1/2 cup Hazelnuts Pecans or walnuts can be used as substitutes
For the Garnish
  • 1/4 cup Pomegranate Arils Optional but adds color and sweetness

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Mixing Bowl

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Peel and cube the butternut squash into 1-inch pieces, then combine in a mixing bowl with olive oil, salt, and pepper.
  3. Transfer the seasoned squash to a baking sheet, ensuring not to overcrowd.
  4. Roast the squash for 35 minutes, tossing halfway through.
Making Brown Butter Hazelnuts
  1. Melt the salted butter in a skillet over medium heat and swirl until milk solids turn golden brown.
  2. Add minced garlic, thyme, and hazelnuts, cooking for another minute.
Assemble the Dish
  1. Once the squash is roasted, drizzle the brown butter hazelnut mixture over it.
  2. Garnish with pomegranate arils before serving.
Serving
  1. Serve the dish warm as a colorful side, enjoying the textures and flavors.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.

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