Butternut Squash with Brown Butter Hazelnuts

This Butternut Squash with Brown Butter Hazelnuts is absolutely dreamy—think sweet, caramelized squash tossed with nutty, aromatic brown butter and crunchy toasted hazelnuts. It's rich, silky, and has just the right touch of crunch and warmth.

What really sets this dish apart is its effortless elegance. It looks and tastes gourmet, but it's easy enough for a laid-back weeknight or to impress at your next dinner party. The brown butter delivers an ultra-satisfying, toasty note, while the hazelnuts add surprise and texture.

Serve it at the holidays or anytime you need a showstopping vegetarian side. This recipe has been a personal favorite in my house for years, inspired by a memorable meal at a cozy mountain bistro—now, it can be your go-to too!

Why You'll Love This Recipe

• Delivers restaurant-worthy flavor with minimal effort
• Perfect combination of sweet, nutty, and buttery notes
• Works for both cozy weeknights and elegant gatherings
• Naturally vegetarian and easily adaptable
• Pairs beautifully with a wide variety of mains

Key Ingredients for Butternut Squash with Brown Butter Hazelnuts

See recipe card below for full list of measurements, ingredients, and instructions.

Butternut Squash

The star of this dish! Butternut squash brings gorgeous color and gentle sweetness, roasting up tender and caramelized. Look for a firm squash with smooth skin and a deep orange hue. Cut it into even, bite-size cubes for even roasting. If peeling feels intimidating, you can buy pre-cut squash from the produce section to save time—just pat it dry before roasting.

Unsalted Butter

Butter is the backbone of the rich, nutty sauce. Browning the butter intensifies its flavor, lending deep toasty notes that take the squash to another level. Use unsalted so you can control the seasoning yourself. For a dairy-free or vegan option, try a high-quality plant-based butter, but keep a close eye on it as it browns faster.

Hazelnuts

These little gems provide crunch and a beautiful roasted aroma. Toast whole or chopped hazelnuts in a dry pan until golden, then roughly chop. If you can't find hazelnuts, almonds or pecans make tasty substitutes, though the flavor will be a little different. To easily remove hazelnut skins, rub them in a towel after toasting.

Fresh Thyme

Fresh thyme lifts the dish with its woodsy, aromatic flavor, perfectly balancing the sweetness of the squash and richness of the butter. Strip the leaves from the stems before adding. If you only have dried thyme, use half the amount since it's more concentrated, or try fresh sage for a deeper, earthy note.

Lemon Zest

A whisper of lemon zest adds a flash of brightness, keeping the dish from feeling too heavy. Use a microplane to zest only the outer yellow layer. No fresh lemon? Orange zest works, too, for a subtle twist.

Instructions for Butternut Squash with Brown Butter Hazelnuts

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven and Prep the Squash

Start by heating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Toss the butternut squash cubes with olive oil, salt, and black pepper directly on the baking sheet so every piece gets evenly coated.

Roast the Squash

Spread the squash out in an even layer—don't overcrowd, or it will steam instead of roast! Roast for 25 to 30 minutes, stirring once halfway, until the squash is deeply golden and tender when pierced with a fork.

Brown the Butter

While your squash finishes roasting, melt the butter in a skillet over medium heat. Swirl the pan occasionally. Let the butter bubble and foam; you'll see milk solids turning golden brown and smell a nutty aroma. This takes about 3–4 minutes. Watch closely so it doesn’t burn!

Toast and Chop Hazelnuts

If you haven’t already toasted the hazelnuts, do so in a dry skillet over medium heat for about 4–5 minutes, stirring often. Let them cool slightly, then roughly chop. Removing the skins is optional, but it makes for a smoother texture.

Assemble and Finish

When the squash comes out of the oven, transfer it to a serving bowl. Pour the brown butter over the top, add the chopped hazelnuts, sprinkle over the fresh thyme and lemon zest, and gently toss to coat everything in that luscious sauce. Taste and adjust seasoning if needed. Serve hot and enjoy!

Recipe Variations

Make It Vegan

Swap out the butter for your favorite vegan or plant-based butter. The result is just as rich and nutty, especially if you use a creamy option that browns well.

Change Up the Nuts

Not a fan of hazelnuts? Try toasted almonds, walnuts, or pecans for a different crunch and flavor profile. Even pumpkin seeds add a fun twist for extra fall vibes.

Add Extra Herbs

Mix up the fresh herbs: sage, rosemary, or parsley add their own spin and pair beautifully with squash and brown butter.

Add Cheese

Give it a savory boost by topping your finished squash with crumbled goat cheese or shaved Parmesan. The creamy tang is irresistible!

Spice Things Up

For a little heat, add a pinch of red pepper flakes or a dusting of smoked paprika to the roasted squash before assembling.

Serving Suggestions

Turn this dish into a hearty meal by pairing it with roasted chicken, seared salmon, or a simple lentil salad. It also shines next to wild rice pilaf or herbed couscous. For garnish, add extra thyme leaves, more lemon zest, or a sprinkle of flaky sea salt just before serving for that finishing touch.

Storage and Reheating

Store any leftover butternut squash with brown butter hazelnuts in an airtight container in the refrigerator for up to 3 days. To reheat, spread the mixture onto a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in a heat-safe dish until hot. While the dish can technically be frozen, the squash may lose some of its texture, so for best flavor and consistency, enjoy fresh or from the fridge.

Frequently Asked Questions About Butternut Squash with Brown Butter Hazelnuts (FAQ)

Q: Can I make this recipe ahead of time?
A: Yes! You can roast the squash and toast the hazelnuts a day in advance. Store them separately, and just reheat and assemble with fresh brown butter and herbs before serving.

Q: What’s the best way to peel and cut butternut squash?
A: Use a sharp vegetable peeler to remove the skin, then halve the squash, scoop out the seeds, and cut into even cubes for uniform roasting. Or, buy pre-cut squash to save time.

Q: How do I know when brown butter is ready?
A: Listen and watch: once the butter foams and the milk solids at the bottom begin to turn golden and smell nutty, it’s ready. Remove from the heat immediately to prevent burning.

Q: Is this recipe gluten-free?
A: Yes, as written, this dish is naturally gluten-free—perfect for all your guests!

This dish is such a showstopper—simple enough for a weeknight, yet decadent for any special occasion. I hope you love how the sweet, roasted squash meets nutty brown butter and crunchy hazelnuts! Try it soon, and let me know what you think by leaving a comment or rating below. Enjoy!