Butternut Squash with Brown Butter Hazelnuts
Butternut Squash with Brown Butter Hazelnuts is a delightful autumn dish that combines the creamy sweetness of roasted butternut squash with the rich, nutty flavor of brown butter and the crunch of toasted hazelnuts. This easy-to-make recipe is perfect for cozy dinners or holiday gatherings, impressing both family and friends with its vibrant colors and irresistible aroma. Enjoy every comforting bite as you savor the season’s bounty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 cups butternut squash, cubed
- 3 tablespoons unsalted butter
- 1/2 cup hazelnuts, toasted
- 6 fresh sage leaves
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and cube butternut squash.
- In a bowl, toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden brown.
- Meanwhile, melt unsalted butter in a small saucepan over medium heat until golden brown and nutty in aroma.
- Stir in fresh sage leaves and toasted hazelnuts; cook for an additional minute.
- Once the squash is roasted, combine it in a large bowl with the sage-hazelnut brown butter mixture. Toss gently to coat.
- Serve warm, garnished with extra hazelnuts or sage if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 5g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg
Keywords: For added richness, feel free to swap hazelnuts for pecans or sprinkle feta cheese for a tangy twist. Ensure even-sized squash pieces for uniform roasting. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop.