Butternut Squash with Brown Butter Hazelnuts: Pure Comfort!

Butternut Squash with Brown Butter Hazelnuts is a delectable dish that brings warmth and flavor, perfect for any occasion.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Squash

1 medium to large Butternut Squash peeled and cubed
2 tablespoons Extra-Virgin Olive Oil
1 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper freshly ground preferred

For the Brown Butter Sauce

1/2 cup Salted Butter or unsalted, adjust salt accordingly
1 clove Garlic minced
1 tablespoon Fresh Thyme Leaves or substitute dried thyme (use 1/3 the amount)

For the Crunchy Topping

1/2 cup Hazelnuts or walnuts/pecans
1/2 cup Pomegranate Arils optional

Equipment

oven
skillet
Mixing Bowl
baking sheet
Parchment Paper

Method

Steps

Preheat your oven to 425°F (220°C). Prepare a baking sheet with parchment paper.
In a large mixing bowl, toss the cubed butternut squash with olive oil, kosher salt, and black pepper.
Spread the squash evenly on the baking sheet and roast for about 35 minutes, tossing halfway through.
In a skillet over medium heat, melt the salted butter until golden brown, stirring occasionally.
Stir in chopped hazelnuts, minced garlic, and fresh thyme. Cook for an additional minute until fragrant.
Transfer the roasted squash to a platter and drizzle the brown butter hazelnut sauce over it. Top with pomegranate arils.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Ensure the butternut squash is spread out evenly on the baking sheet for best roasting results. Fresh herbs and garlic enhance the flavor immensely.

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