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Brown Butter Roasted Butternut Squash with Toasted Hazelnuts

Brown butter roasted butternut squash with toasted hazelnuts pairs tender, browned squash with nutty butter and crunchy hazelnuts. Roast the squash at 425°F, then finish it with a quick stovetop brown butter topping.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 1 butternut squash medium, about 2 1/2 pounds, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 0.5 cup hazelnuts raw, roughly chopped
  • 6 tbsp unsalted butter

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 dry skillet
  • 1 small saucepan

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Toss the squash with the olive oil, salt, and pepper on an 18x13-inch rimmed baking sheet.
  3. Roast for 25-35 minutes, turning once halfway through, until the squash is tender and browned at the edges.
Make the topping
  1. Toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant and lightly browned.
  2. Transfer the toasted hazelnuts to a plate.
  3. Melt the butter in a small saucepan over medium heat, swirling the pan often, for 4-6 minutes, until the foam subsides, the milk solids turn golden brown, and the butter smells nutty.
  4. Transfer the squash to a serving dish.
  5. Drizzle the brown butter over the squash.
  6. Sprinkle the squash with the toasted hazelnuts.

Notes

For even browning, spread the squash in a single layer on the baking sheet. Refrigerate leftovers for up to 4 days; freezing is possible, though the squash may soften after thawing. For a dairy-free version, use dairy-free butter.