If you’re looking for a show-stopping side dish that’s bursting with autumnal warmth and rich flavors, the Maple Roasted Butternut Squash with Brown Butter Herbs and Toasted Nuts Recipe is your new best friend. This recipe combines the natural sweetness of roasted butternut squash with the deep, nutty notes of brown butter, fragrant herbs, and the satisfying crunch of toasted nuts. Each bite brings together a symphony of textures and tastes that will have everyone asking for seconds. Whether you’re hosting a holiday feast or just craving something cozy and comforting, this recipe is an absolute must-try.
Ingredients You’ll Need
This recipe is wonderfully simple, yet every ingredient plays a vital role in creating layers of flavor and texture. Fresh herbs bring brightness, toasted nuts add crunch, and maple syrup amplifies the natural sweetness of the squash, making each component indispensable.
- Butternut squash: A large 4-pound squash peeled, halved, and seeded, serving as the sweet and tender base of the dish.
- Olive oil: Adds a subtle fruitiness and helps the squash roast to perfection without drying out.
- Maple syrup: The star sweetener that caramelizes beautifully, giving the squash a glossy, delicious glaze.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Smoked paprika: Offers a gentle smoky undertone that deepens the flavor profile and adds warmth.
- Unsalted butter: Melted and browned for a rich, nutty sauce that is pure magic when combined with herbs.
- Fresh thyme and sage: These herbs introduce aromatic earthiness and freshness, elevating the dish to gourmet levels.
- Apple cider vinegar: Adds a delicate tang that lifts the richness of the brown butter and sweetness of the squash.
- Toasted pecans or walnuts: Provide a crunchy contrast and nutty flavor that complements every bite.
- Goat cheese (crumbled): Brings a creamy, tangy element that melts into the warm squash beautifully.
- Dried cranberries and pomegranate arils: Add pops of tart sweetness and vibrant color for festive appeal.
How to Make Maple Roasted Butternut Squash with Brown Butter Herbs and Toasted Nuts Recipe
Step 1: Prepare the Squash
Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper to catch any drips. Peel the butternut squash using a vegetable peeler until all skin and the bitter white layer beneath is removed — this ensures a tender texture. Cut it in half lengthwise, scoop out the seeds, then slice the squash into ¼ inch thick pieces. Be patient as you slice; you want to keep the pieces intact without cutting all the way through. This technique helps the squash cook evenly and allows the flavors to seep between the layers.
Step 2: Season and Roast
Whisk together olive oil, maple syrup, kosher salt, and smoked paprika in a small bowl. Generously brush this mixture over the squash, making sure to get between each slice for maximum flavor infusion. Place the squash, sliced side up, onto the baking sheet. Roast in the preheated oven until the flesh is tender, caramelized, and gorgeous golden, usually around 30 to 40 minutes, checking occasionally to avoid burning.
Step 3: Make the Brown Butter Herb Drizzle
While the squash is roasting, melt unsalted butter over medium heat in a small saucepan. Swirl the pan gently to allow the butter to brown evenly; you’ll notice it foam and then turn a rich golden brown with a toasty aroma — this takes about 2 to 3 minutes. Remove it immediately from the heat to prevent burning. Stir in fresh thyme, sage, and a splash of apple cider vinegar to add brightness and complexity to this luscious sauce.
Step 4: Assemble and Garnish
Once the squash is perfectly cooked and fragrant, transfer it to a serving platter. Drizzle the warm brown butter herb sauce over the top, letting it seep into the slices. Finish with a generous sprinkle of toasted nuts for crunch, crumbled goat cheese for creaminess, and a scattering of dried cranberries and pomegranate arils for bursts of color and tartness. The presentation alone is enough to make anyone’s mouth water!
How to Serve Maple Roasted Butternut Squash with Brown Butter Herbs and Toasted Nuts Recipe
Garnishes
Adding toasted nuts like pecans or walnuts gives this dish a satisfying crunch that contrasts beautifully with silky roasted squash. The goat cheese adds a tangy creaminess that melts into the warmth, while dried cranberries and pomegranate arils not only offer tart bursts of flavor but also dressed up the plate with jewel-like pops of color—perfect for any festive occasion.
Side Dishes
This recipe pairs wonderfully with savory mains like roasted chicken, pork tenderloin, or even grilled steak. Its naturally sweet and earthy profile also balances smoky dishes and complements grain bowls for a vegetarian-friendly meal. Adding some herby quinoa or a fresh, crisp green salad provides a perfect textural contrast and rounds out the plate.
Creative Ways to Present
For a stunning presentation, arrange the squash slices fanned out on a large platter and drizzle the brown butter herb sauce artistically across. Garnish with whole toasted nuts and scatter the goat cheese, cranberries, and pomegranate arils evenly for a festive and elegant look. Alternatively, serve individual portions in rustic ramekins for a cozy, intimate dining experience that will impress at any dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Maple Roasted Butternut Squash with Brown Butter Herbs and Toasted Nuts Recipe can be stored in an airtight container in the refrigerator for up to 4 days. Keep the nuts and fresh garnishes separate until ready to serve to maintain their crunch and freshness.
Freezing
You can freeze roasted butternut squash if needed. Place cooled pieces in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. For best texture, consume within 2 months. Note that fresh garnishes like goat cheese and pomegranate arils are best added fresh after thawing.
Reheating
Reheat leftovers gently in a preheated 350°F oven for about 10 to 15 minutes, covered with foil to prevent drying out. For a quick option, microwave on medium power in a covered dish, adding garnishes after warming. Reheating brings back some of that gorgeous roasted flavor and helps the brown butter sauce melt back into the squash.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash works beautifully because of its sweetness and texture, you can try kabocha or delicata squash. Just keep in mind that cooking times may vary slightly depending on the density of the squash you choose.
What if I don’t have fresh thyme or sage?
Don’t worry! Dried thyme and sage work wonderfully if fresh herbs aren’t available. Use about half the amount since dried herbs are more concentrated. They will still impart lovely herbal notes to your brown butter sauce.
Can I make this dish vegan or dairy-free?
Yes! Swap the unsalted butter for a vegan butter or a neutral oil like avocado oil. Leaving out the goat cheese or substituting with a vegan cheese option will keep it plant-based while maintaining richness and flavor.
How do I toast the nuts properly?
Toast nuts in a dry skillet over medium heat, stirring frequently, for about 3-5 minutes until fragrant and golden. Watch carefully to avoid burning, as nuts can go from toasted to burnt quickly. This step really enhances their flavor and crunch.
Is the apple cider vinegar necessary?
While optional, apple cider vinegar adds a subtle tang that balances the sweetness and richness beautifully. If you don’t have it on hand, a squeeze of fresh lemon juice works just as well to brighten the dish.
Final Thoughts
There’s something truly special about a dish that manages to be both cozy and elegant, and the Maple Roasted Butternut Squash with Brown Butter Herbs and Toasted Nuts Recipe fits the bill perfectly. It’s a guaranteed crowd-pleaser that brings warmth, color, and unforgettable flavor to your table. I encourage you to try this recipe soon, and savor every sweet, nutty, herby bite with friends and family. You’ll be so glad you did!
Print
Maple Roasted Butternut Squash with Brown Butter Herbs and Toasted Nuts Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Maple Roasted Butternut Squash recipe offers a perfect blend of sweet, savory, and herbaceous flavors. The squash is thinly sliced and roasted with a maple syrup and olive oil glaze, then finished with a nutty brown butter herb drizzle. Garnished with toasted nuts, goat cheese, dried cranberries, and pomegranate arils, this dish is a flavorful and elegant side perfect for fall and holiday meals.
Ingredients
Butternut Squash
- 1 large butternut squash (about 4 pounds), peeled, halved and seeded
Glaze
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1½ teaspoons kosher salt
- ½ teaspoon smoked paprika
Brown Butter Herb Drizzle
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
- 1 teaspoon apple cider vinegar (or lemon juice)
Garnishes
- Toasted pecans or walnuts
- Crumbled goat cheese
- Dried cranberries
- Pomegranate arils
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Prepare Squash: Peel the butternut squash using a vegetable peeler, removing the skin and the white layer beneath. Carefully cut the squash in half lengthwise with a large knife, then scoop out and discard the seeds and pulp using a spoon.
- Slice Squash: Slice each half of the squash into ¼-inch thick slices, being careful not to cut all the way through so the squash stays intact in one piece. This helps with even cooking and presentation.
- Arrange Squash: Transfer each sliced butternut squash half, sliced side up, onto the prepared baking sheet, spacing them to allow for roasting.
- Make Glaze and Brush: In a small bowl, whisk together olive oil, maple syrup, kosher salt, and smoked paprika. Brush this mixture generously on all sides and between the slices of the squash to ensure full flavor penetration.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash until tender and caramelized, approximately 35-40 minutes.
- Prepare Brown Butter Herb Drizzle: While the squash roasts, melt the butter in a small saucepan over medium heat. Swirl the pan occasionally as the butter foams and begins to turn golden brown with a nutty aroma, about 2-3 minutes. Remove from heat immediately to prevent burning.
- Add Herbs and Vinegar: Stir fresh or dried thyme, chopped sage, and apple cider vinegar into the browned butter, mixing well to combine the flavors.
- Finish Serving: Once the squash is fully cooked, transfer it to a serving platter. Spoon the brown butter herb drizzle evenly over the top.
- Garnish: Sprinkle toasted pecans or walnuts, crumbled goat cheese, dried cranberries, and pomegranate arils over the squash for added texture, flavor, and color before serving.
Notes
- When slicing the squash, take your time to avoid cutting all the way through. The squash should remain intact to hold together during roasting.
- You can substitute apple cider vinegar with lemon juice if preferred for the herb drizzle.
- For a nut-free version, omit the toasted nuts and consider additional dried fruit or seeds.
- Make sure to watch the brown butter closely as it can go from golden to burnt quickly.
