There's no better way to welcome the holiday season than with roasted acorn squash drizzled in brown butter. This dish is not only simple to make but also bursting with flavor, making it a wonderful side for any celebration. Growing up, my mother prepared acorn squash with butter and brown sugar, and this elevated version is perfect for Thanksgiving.
The secret ingredient here is quality European salted butter, which has become a staple in many of my dishes. When combined with brown sugar, hazelnuts, and a hint of spice, it creates a flavor profile that's simply irresistible. And let's not forget, browning the butter adds a warm, nutty essence that elevates the dish. It's a total crowd-pleaser!
This side dish deserves a spot on every Thanksgiving table. It takes a classic recipe to new heights, enhanced by quality butter. After all, you can't truly celebrate the holidays without butter. Think about it: it's essential for your pie crust, those creamy mashed potatoes, the juicy roast, gravy, and of course, the rolls. Butter is undoubtedly the star of the meal!
Preparing this dish is a breeze—the oven does most of the work, and you'll likely have the ingredients already in your kitchen. Simple is key during this busy season!
Keep reading for this delightful holiday side dish recipe!
Description
This seasonal squash dish is a staple for autumn gatherings.
Ingredients
- 2 acorn or kabocha squash, halved and seeded
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1–2 tablespoons chopped fresh rosemary
- Kosher salt and black pepper to taste
- Pinch of chili flakes
- 1 stick (8 tablespoons) salted butter
- 1 cup raw hazelnuts, coarsely chopped
Instructions
- Preheat your oven to 425 degrees F.
- On a baking sheet, mix the squash with olive oil, brown sugar, rosemary, chili flakes, and a sprinkle of salt and pepper until well coated. Roast for 30-40 minutes, turning halfway, until golden and tender.
- While the squash roasts, melt butter with hazelnuts and a pinch of salt in a skillet. Cook for about 5 minutes, stirring occasionally, until the butter is brown and the nuts are toasted. Remove from heat.
- Place the roasted squash on a serving platter, drizzle with the brown butter mixture, and top with hazelnuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
