Roasted Butternut Squash with Brown Butter Hazelnuts
Tender roasted butternut squash tossed with nutty brown butter, crunchy hazelnuts, fresh thyme, and tart pomegranate seeds. A simple yet elegant side dish ready in 25 minutes.
Instructions
- Roast the Squash:
- Preheat oven to 425°F. Spread butternut squash cubes on a large rimmed baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly. Roast for 20 minutes, toss the squash, then roast for another 15 minutes until tender with golden, caramelized edges.
- Brown the Butter:
- During the last 10 minutes of roasting, melt butter in a light-colored skillet over medium heat. Swirl the pan frequently as the butter foams and the milk solids turn golden brown, about 3 minutes. Watch carefully to prevent burning. Add chopped hazelnuts and stir to toast slightly. Add minced garlic and thyme, cooking for 1 more minute until fragrant. Remove from heat immediately.
- Assemble and Serve:
- Transfer roasted squash to a serving platter. Spoon the brown butter hazelnut mixture over the squash, ensuring even distribution. Scatter pomegranate arils on top. Serve hot.
Notes
Squash Substitutions: Acorn squash, delicata squash, or sweet potatoes work well. Cut into 1-inch cubes and follow the same roasting method.
Nut Alternatives: Use pecans, walnuts, or pumpkin seeds (lightly toasted) if hazelnuts aren't available or for nut allergies.
Herb Variations: Substitute fresh rosemary or sage for thyme. Use half the amount if using dried herbs.
Pomegranate Replacements: Try dried cranberries (soaked in warm water), fresh cranberries cooked with sugar, or diced apple.
Brown Butter Tips: Use a light-colored skillet to monitor the color change. The butter should smell nutty and turn golden brown. Don't walk away—it can burn quickly. If using unsalted butter, add a pinch of salt at the end.
Make Ahead: Cut squash cubes up to 1 day ahead and store in an airtight container in the fridge. Let come to room temperature before roasting.
Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in a skillet over medium-low heat, in the oven at 350°F covered for 10 minutes, or in the microwave at 50% power.
Vegan Option: Plant-based butter doesn't brown like dairy butter, but can be melted for richness. Alternatively, use olive oil with nutritional yeast for nutty, savory notes.
Nut Alternatives: Use pecans, walnuts, or pumpkin seeds (lightly toasted) if hazelnuts aren't available or for nut allergies.
Herb Variations: Substitute fresh rosemary or sage for thyme. Use half the amount if using dried herbs.
Pomegranate Replacements: Try dried cranberries (soaked in warm water), fresh cranberries cooked with sugar, or diced apple.
Brown Butter Tips: Use a light-colored skillet to monitor the color change. The butter should smell nutty and turn golden brown. Don't walk away—it can burn quickly. If using unsalted butter, add a pinch of salt at the end.
Make Ahead: Cut squash cubes up to 1 day ahead and store in an airtight container in the fridge. Let come to room temperature before roasting.
Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in a skillet over medium-low heat, in the oven at 350°F covered for 10 minutes, or in the microwave at 50% power.
Vegan Option: Plant-based butter doesn't brown like dairy butter, but can be melted for richness. Alternatively, use olive oil with nutritional yeast for nutty, savory notes.