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by Jamie Vespa on Tuesday December 18, 2018
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 simple dish.


  • 1 medium butternut squash, peeled, seeded, cut into 1½-inch pieces
  • 1 Tbsp. extra-virgin olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 Tbsp. unsalted butter
  • 3 garlic cloves, minced
  • 1 tsp. fresh chopped thyme
  • ¼ cup hazelnuts, roughly chopped


  1. 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.
  2. 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.
  3. Arrange squash on a serving platter or in a bowl. Spoon brown butter hazelnut mixture evenly over the top.
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Serves: 5 servings
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and on her blog, Dishing Out Health.