5 Ingredient Butternut Squash with Brown Butter Hazelnuts
Indulge in the delightful flavors of 5 Ingredient Butternut Squash with Brown Butter Hazelnuts, a simple yet elegant side dish that adds warmth and vibrancy to any meal. This recipe highlights the natural sweetness of roasted butternut squash, enhanced by the rich, nutty aroma of brown butter and the satisfying crunch of hazelnuts. Perfect for cozy weeknight dinners or festive holiday gatherings, this dish is not only visually stunning but also packed with nutrients, making it a wholesome addition to your table.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 5 cups peeled and cubed butternut 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
- Preheat your oven to 425°F (220°C). Spread butternut squash cubes on a baking sheet and drizzle with olive oil, salt, and pepper; toss to coat. Roast for about 35 minutes, tossing halfway through.
- In a skillet over medium heat, melt the salted butter until golden-brown and nutty-smelling (about 3 minutes). Add minced garlic, thyme, and chopped hazelnuts; cook for an additional minute.
- Transfer roasted squash to a serving platter and top with the hazelnut mixture. Garnish with pomegranate arils before serving.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 190
- Sugar: 6g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg