5 Ingredient Butternut Squash with Brown Butter Hazelnuts

5 Ingredient Butternut Squash with Brown Butter Hazelnuts

from dishingouthealth.com
45 min
5 servings

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.

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

Directions

  1. 1

    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.

  2. 2

    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.)

  3. 3

    Arrange roasted butternut squash on a serving platter or in a bowl. Spoon hazelnut mixture evenly overtop, and garnish with pomegranate arils.