Butternut Squash with Brown Butter Hazelnuts

Recipe By Rachel Anne |Updated 2025-10-18 |26 Comments

PREP15 min

COOK30 min

Butternut Squash with Brown Butter Hazelnuts is a cozy, elegant side packed with nutty flavor, sweet roasted squash, and a rich, aromatic finish.

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4SERVINGS

Ingredients

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed into 1-inch pieces
3 tablespoons unsalted butter
1/3 cup hazelnuts, toasted and roughly chopped
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
Zest of 1 lemon
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.
2
In a large bowl (or directly on the baking sheet), toss the butternut squash cubes with the olive oil, salt, and pepper until evenly coated.
3
Spread squash in a single, even layer on the prepared baking sheet. Roast for 25–30 minutes, stirring once, until squash is golden and fork-tender.
4
While the squash is roasting, place the butter in a small skillet over medium heat. Let it melt and cook, swirling occasionally, until the butter foams and the solids turn golden, 3–4 minutes. Remove from heat immediately.
5
Toast hazelnuts in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant and lightly browned. Let cool, then roughly chop.
6
When the squash is done, transfer it to a serving platter. Drizzle with the brown butter, sprinkle over the chopped hazelnuts, fresh thyme, and lemon zest. Toss gently to combine and serve warm.