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
- 1 medium butternut squash peeled, seeded, cut into 1½-inch pieces
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. unsalted butter
- 3 garlic cloves minced
- 1 tsp. fresh chopped thyme
- 1/4 cup hazelnuts roughly chopped
Preheat oven to 425°F. Arrange squash on a baking sheet and toss with oil, salt, and pepper. Bake for 35 to 40 minutes, tossing every 15 minutes to prevent burning.
Melt butter in a medium skillet over medium heat. Cook until butter becomes dark amber and gives off a nutty aroma, stirring often, about 3 minutes, and be careful not to let it burn. Add garlic, thyme, and hazelnuts; cook for 30 seconds, stirring continuously; pull mixture off heat.
Arrange squash on a serving platter or in a bowl. Spoon brown butter hazelnut mixture evenly overtop.