Description
A delightful combination of sweet butternut squash and nutty brown butter hazelnuts, perfect as a side or light vegetarian main course.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 1/2 cup hazelnuts, roughly chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While squash is roasting, melt butter in a skillet over medium heat. Continue cooking until the butter turns brown and smells nutty, about 5-7 minutes.
- Add hazelnuts to the browned butter and cook for another 2-3 minutes, until lightly toasted.
- Remove from heat and stir in lemon juice and parsley.
- Transfer roasted butternut squash to a serving dish.
- Pour the brown butter hazelnut mixture over the squash.
- Serve immediately.
Notes
- Storage: Store leftover butternut squash in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) or in a skillet over medium heat until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: butternut squash, brown butter, hazelnuts, roasted vegetables, side dish, vegetarian, fall recipes
