Maple-Brown Butter Roasted Squash with Toasted Hazelnuts and Sage

5 from 3 votes

Sweet and savory winter squash roasted with maple syrup and drizzled with nutty brown butter, crispy sage, toasted hazelnuts, and golden raisins.

Prep Time10

Cook Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 487kcal

4 medium-sized mixed winter squash (see note) seeds removed and cut into ½-inch pieces
1/4 c olive oil
1/4 c maple syrup
1/2 c unsalted butter
1/2 c chopped hazelnuts
1/2 c golden raisins
8-10 fresh sage leaves
salt

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!

What type of squash can I use for this recipe?

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.

Can I substitute vegan butter?

Yes, Miyoko brand in particular is my favorite vegan butter. It even "browns" like real butter!

Do I need to peel winter squash before roasting?

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.