5 Ingredient Butternut Squash with Brown Butter Hazelnuts
5 ingredient butternut squash with brown butter hazelnuts, garlic, and thyme. Whether you serve it for a weeknight dinner or the holidays, this cozy side has incredible flavors packed into one simplistic dish.
Servings: 5 servings
Ingredients
- 5 cups peeled and cubed butternut squash (from 1 medium-large 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 oven to 425ºF.Arrange butternut squash cubes on a large rimmed baking sheet, and toss in olive oil, salt, and pepper. Roast for 35 minutes, tossing after 20 minutes.
- During the final 10 minutes of roasting, prepare the hazelnut mixture.Melt the butter in a skillet over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, about 3 minutes.Stir in hazelnuts, garlic, and thyme and cook 1 more minute. Remove from heat. (Note: if you're using unsalted butter, season the mixture with a pinch of salt.)
- Arrange roasted butternut squash on a serving platter or in a bowl. Spoon hazelnut mixture evenly overtop, and garnish with pomegranate arils.
Nutrition
Serving: 0.5cup | Calories: 230kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 3.5g | Sodium: 290mg | Fiber: 8g | Sugar: 8g