Butternut Squash with Brown Butter Hazelnuts

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Roasted Butternut Squash with Brown Butter Hazelnuts, Fresh Thyme, and Pomegranate: A Versatile Side Dish for Any Occasion

This Roasted Butternut Squash recipe elevates a classic dish—roasted butternut squash cubes—making it perfect for both special occasions and easy weeknight meals.

The process begins with familiar steps: tossing the squash in olive oil, salt, and pepper. However, the magic happens with the addition of brown butter, hazelnuts, and thyme, turning it into something truly special.

Butter is good, but brown butter is a game-changer. Cooking it until the milk solids brown gives it a nutty, caramelized flavor that adds depth to the dish. The darker the butter, the richer the flavor.

In this recipe, brown butter is infused with garlic and fresh thyme, bringing a fragrant, aromatic quality to the dish. The hazelnuts enhance the nutty flavor, perfectly complementing the natural sweetness of the butternut squash.

Ingredients

  • Butternut Squash: Packed with vitamin A for eye health, vitamin C for immunity, B vitamins, and potassium.
  • Hazelnuts: They offer heart-healthy fats and magnesium, which help manage blood pressure. Pecans are a good alternative.
  • Butter: Salted butter is recommended for this recipe.
  • Thyme: Provides a woodsy, aromatic flavor. Fresh rosemary can also be used if preferred.
  • Garlic: Optional, but it enhances the savory flavor of the dish.
  • Pomegranate: Adds acidity, brightness, and a festive touch.

For exact ingredient quantities, refer to the recipe card below.

Substitutions and Additions

  • Sweet Potato: You can substitute butternut squash with sweet potato. Peel and cut it into similar-sized chunks.
  • Nut-Free Option: Replace hazelnuts with pumpkin seeds for a nut-free version.
  • Dairy-Free Option: Vegan butter can be used, though it won’t brown the same way. Still, it can be melted for a similar effect.
  • Different Herbs: Feel free to use any woodsy herb you have on hand, such as rosemary or sage.

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

Peel and cut the squash into 1-inch cubes. Place on a baking sheet, then toss with olive oil, salt, and pepper. Roast at 400°F for about 35 minutes, tossing halfway through.

Step 2: Make the Brown Butter Hazelnuts

In a small skillet over medium heat, melt the butter. Cook until the butter foams, then subsides, turning golden brown with a nutty aroma (about 3 minutes). Add hazelnuts, garlic, and thyme, cooking for another minute. Season with a pinch of salt, then remove from heat.

Step 3: Assemble the Dish

Transfer the roasted squash to a serving platter, then spoon the brown butter hazelnut mixture over the top. Garnish with pomegranate seeds.

    Serving Suggestions

    This simple yet flavorful side dish is a great addition to any holiday meal or can complement a variety of main dishes like turkey, chicken, red meat, and salmon. Some great pairings include:

    • Chicken: Roasted or grilled chicken, or even a Chicken Cashew Salad.
    • Salmon: Pairs well with citrus and rosemary-infused slow-roasted salmon.
    • Meatballs: Serve alongside classic beef meatballs, chickpea meatballs, or Moroccan lentil meatballs.
    • Salad: It complements hearty salads like Broccoli Quinoa Salad or a Brussels Salad with Pear.

    How to Store and Reheat

    • Make Ahead: You can peel and cube the squash a day in advance. Store in an airtight container in the fridge until you’re ready to roast.
    • Store Leftovers: Keep leftovers in an airtight container in the refrigerator for 4 to 5 days.
    • Reheat: Warm leftovers over medium-low heat on the stovetop, in a 350ºF oven, or in the microwave. The stovetop is my personal preference for the best texture.

    Whether you’re serving it for a holiday feast or a simple weeknight dinner, this Roasted Butternut Squash with Brown Butter Hazelnuts is sure to become a favorite. It’s easy to make with just a few ingredients, but it delivers maximum flavor and enjoyment!

    Ingredients  

    • 5 cups peeled and cubed butternut squash (from 1 medium-large squash)
    • 2 Tbsp. extra-virgin olive oil
    • 1/2 tsp. kosher salt
    • 1/4 tsp. freshly ground black pepper
    • 2 Tbsp. salted butter
    • 1 garlic clove, minced
    • 1 tsp. fresh thyme leaves
    • 1/3 cup coarsely chopped hazelnuts
    • 2 Tbsp. pomegranate arils

    Instructions 

    1. Preheat oven to 425ºF. Arrange butternut squash cubes on a large rimmed baking sheet, and toss in olive oil, salt, and pepper. Roast for 35 minutes, tossing after 20 minutes.
    2. During the final 10 minutes of roasting, prepare the hazelnut mixture. Melt the butter in a skillet over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, about 3 minutes. Stir in hazelnuts, garlic, and thyme, and cook 1 more minute. Remove from heat. (Note: if you’re using unsalted butter, season the mixture with a pinch of salt.)
    3. Arrange roasted butternut squash on a serving platter or in a bowl. Spoon hazelnut mixture evenly overtop, and garnish with pomegranate arils.
    NUTRITION INFORMATON: Serving: 0.5cup | Calories: 230kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 3.5g | Sodium: 290mg | Fiber: 8g | Sugar: 8g


    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

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