Roasted Butternut Squash in Brown Butter and Nutmeg
Elevate your fall menu with this Roasted Butternut Squash in Brown Butter and Nutmeg, a dish that combines melt-in-your-mouth roasted squash with the decadence of nutty browned butter and a hint of warm spice. Perfectly caramelized butternut squash cubes are seasoned with olive oil, salt, and pepper before being roasted to golden perfection. The finishing touch is a luscious drizzle of brown butter infused with ground nutmeg, giving the dish an irresistible aroma and richness. Whether served as a cozy holiday side or a comforting addition to weeknight dinners, this recipe is both simple and elegant. Garnish with fresh parsley for a pop of color and serve warm for a truly unforgettable flavor experience. Ready in under an hour, it's an easy way to transform humble ingredients into a show-stopping dish.
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Ingredients
- 1 large (about 3 lbs) butternut squash
- 4 tablespoons unsalted butter
- 0.5 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoons olive oil
- 1 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
Peel the butternut squash using a vegetable peeler, cut it in half lengthwise, and scoop out the seeds with a spoon. Cut the squash into 1-inch cubes for even roasting.
Step 3
Place the cubed squash in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Toss well to coat the squash evenly.
Step 4
Spread the squash cubes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until the squash is tender and slightly caramelized around the edges.
Step 5
While the squash is roasting, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Cook the butter, swirling occasionally, until it turns golden brown and develops a nutty aroma, about 4-5 minutes. Be careful not to burn it.
Step 6
Remove the saucepan from heat and immediately stir in 0.5 teaspoons of ground nutmeg. Set aside to cool slightly.
Step 7
Once the squash is roasted, transfer it to a serving platter. Drizzle the brown butter and nutmeg mixture over the squash, tossing gently to coat.
Step 8
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1439.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1087.6 |
| Total Fat 63.7g | 0% |
| Saturated Fat 30.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 124mg | 0% |
| Sodium 2424.0mg | 0% |
| Total Carbohydrate 144.1g | 0% |
| Dietary Fiber 44.1g | 0% |
| Total Sugars 26.9g | |
| Protein 12.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 578.4mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 3897.4mg | 0% |
Source of Calories