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5 Ingredient Butternut Squash with Brown Butter Hazelnuts Recipe

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4.4 from 14 reviews

This delightful 5-ingredient recipe features roasted butternut squash tossed in extra-virgin olive oil, seasoned with kosher salt and black pepper, then topped with a rich brown butter hazelnut mixture infused with garlic and thyme, and finished with a burst of freshness from pomegranate arils. It's a simple yet elegant side dish perfect for autumn or holiday meals.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Butternut Squash

  • 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

Brown Butter Hazelnut Mixture

  • 2 Tbsp. salted butter
  • 1 garlic clove, minced
  • 1 tsp. fresh thyme leaves
  • 1/3 cup coarsely chopped hazelnuts

Garnish

  • 2 Tbsp. pomegranate arils

Instructions

  1. Preheat Oven: Preheat your oven to 425ºF (220ºC) to prepare for roasting the butternut squash.
  2. Prepare Squash: Arrange the peeled and cubed butternut squash on a large rimmed baking sheet. Toss the cubes with extra-virgin olive oil, kosher salt, and freshly ground black pepper ensuring each piece is coated evenly.
  3. Roast Squash: Roast the butternut squash in the oven for 35 minutes, tossing the cubes halfway through after about 20 minutes to ensure even cooking and caramelization.
  4. Make Brown Butter Hazelnut Mixture: During the last 10 minutes of roasting, melt the salted butter in a skillet over medium heat. Cook the butter, swirling occasionally, for approximately 3 minutes or until the foam subsides, the milk solids turn golden-brown, and a nutty aroma develops. Stir in the coarsely chopped hazelnuts, minced garlic, and fresh thyme leaves, cooking for an additional 1 minute. If using unsalted butter, add a pinch of salt to taste. Remove from heat promptly to prevent burning.
  5. Assemble and Serve: Once the squash is roasted, transfer it to a serving platter or bowl. Spoon the warm brown butter hazelnut mixture evenly over the roasted butternut squash. Garnish the dish with fresh pomegranate arils for a pop of color and a burst of sweetness. Serve immediately.

Notes

  • Use salted butter as specified for balanced seasoning; if substituting with unsalted butter, add salt to taste when browning.
  • Toss the squash halfway through roasting for even browning and caramelization.
  • Fresh thyme adds an aromatic depth, but dried thyme can be used as an alternative (use about 1/3 tsp.).
  • Pomegranate arils add freshness and color; if unavailable, consider dried cranberries or skip garnish.
  • Ensure the brown butter does not burn by watching carefully once the foam begins to subside.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/5-ingredient-butternut-squash-with-brown-butter-hazelnuts-recipe/