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–+ servings
Butternut Squash with Brown Butter Hazelnuts

Roasted Butternut Squash with Brown Butter Hazelnuts Delight

A flavorful blend of roasted butternut squash and brown butter hazelnuts, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Fresh or frozen, cubed
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with neutral oil
  • 1 teaspoon Kosher Salt Sea salt can serve as alternative
  • 1/2 teaspoon Freshly Ground Black Pepper White pepper is a suitable substitute
For the Brown Butter Sauce
  • 4 tablespoons Salted Butter Adjust salt if using unsalted
  • 1 clove Garlic Minced; can use garlic powder as substitute
  • 1 tablespoon Fresh Thyme Leaves Use dried thyme as a substitute if needed
For the Crunch
  • 1/2 cup Chopped Hazelnuts Can use walnuts or pecans as alternatives
  • 1/2 cup Pomegranate Arils Optional; can substitute with cranberries

Equipment

  • Baking Sheet
  • Skillet
  • Knife
  • Cutting Board

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) for roasting the squash.
  2. Peel and cube the butternut squash, then toss with olive oil, salt, and pepper on a baking sheet. Roast for 35 minutes, turning halfway.
  3. Melt butter in a skillet over medium heat until golden brown and nutty in aroma, about 3 minutes. Stir in hazelnuts, garlic, and thyme.
  4. Transfer roasted squash to a serving platter, drizzle with brown butter sauce, and garnish with pomegranate arils.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure even spacing of squash on the baking sheet and watch the butter closely while cooking to avoid burning.

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