Sweet and savory winter squash roasted with maple syrup and drizzled with nutty brown butter, crispy sage, toasted hazelnuts, and golden raisins. Trust me, this easy recipe is about to become your go-to fall side dish!
If you’re looking for a way to elevate a roasted squash side dish look no further, I’ve got the perfect recipe, and its super-simple! The aroma of roasting squash and nutty, brown butter is about to fill your home with all the cozy fall scents!
The first trick is to coat the squash in olive oil, salt, and maple syrup before roasting. The maple syrup intensifies the sweetness of the squash and encourages extra caramelization. Then, for even more flavor it gets drizzled with brown butter, crispy sage, toasted hazelnuts, and golden raisins.
Trust me, this combination of flavors is incredible and, the perfect balance of salty and sweet which is why maple-brown butter roasted squash is a staple on my Thanksgiving table every year!
If you love this recipe you’re also going to want to check out another fall favorite: Maple and Cumin Roasted Root Vegetables.
Recipe Ingredients:
All you need to make this easy autumn side dish is 7 simple ingredients: winter squash (delicata, butternut, kabocha or acorn) maple syrup, olive oil, butter, hazelnuts, sage, and golden raisins!
Recipe Step by Step
Step 1. Roast The Squash
On a baking sheet, drizzle the squash with the olive oil, maple syrup, salt, and pepper. Roast for 30-40 minutes, turning once until the squash is golden in spots and tender.
Step 2. Make the Brown Butter, Toasted Hazelnuts and, Crispy Sage
Melt the butter in a skillet over medium heat. Add the sage leaves then continue cooking, stirring frequently, until the butter is golden brown and fragrant, about 3 minutes. Turn off the heat, add in the chopped hazelnuts and golden raisins, continue stirring for another minute to ensure that the butter doesn’t burn.
Step 3. Serve
Arrange the roasted squash on a large platter and spoon the brown butter, sage, hazelnuts, and raisins over top. Serve immediately!
FAQs + Recipe Tips
The greater the variety of winter squash you use, the more interesting this recipe will be. You can use any winter squash such as delicata, kabocha, butternut, acorn, or even pumpkin.
Yes, Miyoko brand in particular is my favorite vegan butter. It even “browns” like real butter!
No, you do not need to peel the squash before roasting. Winter squash has a hearty thick skin however when roasted it practically melts away and is hardly noticeable.
Check out more fall and winter side dishes:
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Maple-Brown Butter Roasted Squash with Toasted Hazelnuts and Sage
Ingredients
- 4 medium-sized mixed winter squash (see note) seeds removed and cut into ½-inch pieces
- ¼ c olive oil
- ¼ c maple syrup
- ½ c unsalted butter
- ½ c chopped hazelnuts
- ½ c golden raisins
- 8-10 fresh sage leaves
- salt
Instructions
- Preheat the oven to 425°. On a baking sheet, drizzle the squash with the olive oil, maple syrup, salt. Roast for 30-40 minutes, turning once, until the squash is golden in spots and tender.
- While the squash is roasting, make the brown butter sauce. Melt the butter in a skillet over medium heat. Add the sage leaves then continue cooking, stirring frequently, until the butter is golden brown and fragrant, about 3 minutes. Turn off the heat, add in the chopped hazelnuts and golden raisins, continue stirring for another minute to ensure that the butter doesn’t burn. Season with a pinch of salt.
- Arrange the roasted squash on a large platter and spoon the warm brown butter, sage, hazelnuts, and raisins over top. Serve immediately!
Notes
- The greater the variety of winter squash you use, the more interesting this recipe will be. You can use any winter squash such as delicata, kabocha, butternut, acorn, or even pumpkin.
- Yes, Miyoko brand in particular is my favorite vegan butter. It even “browns” like real butter!
- No, you do not need to peel the squash before roasting. Winter squash has a hearty thick skin however when roasted it practically melts away and is hardly noticeable.
Suzie
I made the vegan version (I used Miyoko’s butter)for a dinner party and it was FABULOUS!!! The colors. textures and flavor make for a festive fall dish. I will definitely make this again! Thanks!