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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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
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.
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.
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.
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.
Remove the saucepan from heat and immediately stir in 0.5 teaspoons of ground nutmeg. Set aside to cool slightly.
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.
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 26.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3897 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
