Roasted Butternut Squash with Hazelnuts and Thyme
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When fall arrives, one of my favorite quick meals to prepare is roasted butternut squash in the oven. It’s easy, delicious, and turns wonderfully soft and slightly caramelized after roasting. I love serving it with a roasted garlic dip, toasted hazelnuts, and fresh thyme. Trust me, this recipe is simple but absolutely amazing!
Table of contents
A Quick Note Before the Recipe
Butternut squash is hands down one of my favorite fall vegetables! And for me, there’s no better way to prepare it than roasted in the oven: it gives a soft, caramelized, and with a naturally nutty flavor.
Even when I make a soup, like my Roasted Butternut Squash Soup, I roast it first, it completely transforms the flavor! And roasted butternut is also delicious in salads, like my Butternut Squash, Chickpea, and Feta salad.
Recipe Card
Butternut rôti au four (recette facile et rapide)
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Ingredients
Roasted Butternut Squash
- 1 butternut squash medium
- 3 tbsp olive oil
- 2 cloves garlic
- A few sprigs of fresh thyme
- 1 handful chopped hazelnuts or pecans or walnuts
- 1 tsp smoked paprika
- Salt and pepper
Roasted Garlic Dip
- 1 whole head of garlic
- 2/3 cup sour cream or Greek yogurt 150 g
- Zest of 1 lemon
- Salt and pepper
Instructions
- Preheat oven to 350°F with convection (or 400°F standard).
- Wash and peel the butternut squash. Cut it in half lengthwise and scoop out the seeds and fibers.
- Place the halves, cut side down, on a baking sheet lined with parchment paper.
- Wrap the whole garlic head (unpeeled) in aluminum foil, drizzle with a little olive oil, and place it on the same baking sheet.
- Roast for 10–15 minutes, just to slightly soften the squash flesh without fully cooking it.
- Meanwhile, mince the garlic cloves and strip the thyme leaves from the stems. In a small bowl, mix together the olive oil, minced garlic, thyme, smoked paprika, salt, and pepper.
- Remove the squash from the oven and let cool slightly until you can handle it. Place two chopsticks or wooden spoons along each side of the squash and slice thin “fan” cuts across, without cutting all the way through (this is the Hasselback style).
- Generously brush the surface and inside cuts of the squash with the seasoned oil mixture. Return to the oven for 15 minutes.
- Sprinkle the chopped hazelnuts over the top and roast another 15–20 minutes, until the squash is tender and lightly golden.
- Take out the roasted garlic head, squeeze the softened cloves into a small bowl, and mash them with the sour cream or Greek yogurt, lemon zest, salt, and pepper until smooth.
- Serve the Hasselback butternut squash warm, with the roasted garlic dip on the side.
Notes
- Storage (fridge): Roasted butternut squash keeps 2–3 days in an airtight container. Reheat gently in the oven at 325°F (160°C) for 5–10 minutes.
- Storage (freezer): You can freeze roasted butternut squash, but the texture may become a bit watery when thawed. It’s best to reuse it in a salad, grain bowl, or as a topping for soup.
- Sauce alternatives: Instead of roasted garlic dip, try a creamy lemon-chive dip or a tahini sauce.
Nutrition
Cooking Time for Butternut Squash in Oven
I love roasting my butternut squash in Hasselback style (thin slices cut into the squash without slicing all the way through). It looks stunning on the table and cooks perfectly every time. But if you want something quicker and easier, you can also cut your squash into cubes or slices. Just remember to adjust the cooking time depending on the cut!
- Halves or Hasselback : about 40–50 minutes is enough until tender and caramelized.
- Cubes or slices / half moons : only 25–30 minutes, which is perfect if you’re short on time.
👉 Want more tips? Check out my full guide on how to peel, prep, and cook butternut squash.
What to Serve with Roasted Butternut Squash
Honestly, roasted butternut squash can be a complete meal on its own. I often enjoy it simply with a fresh salad, a slice of bread, and some cheese, a simple yet cozy dinner. But this recipe for butternut squash in oven also pairs beautifully with many other dishes:
- With chicken: Roasted chicken is a classic partner. Sometimes I just cook chicken thighs in the Air Fryer while the squash roasts in the oven, dinner is ready with almost no effort! The sweetness of the squash balances the savory flavor of the meat perfectly. You could try it with my chicken with green olives or creamy mustard chicken.
- With fish: Butternut squash in oven pairs wonderfully with salmon, cod, or even baked fish packets. Some ideas: salmon with leeks, parmesan-crusted cod with thyme, or more original dishes like fish en papillote with orange marmalade or cod fish cakes.
- For a vegetarian meal: Roasted butternut squash also goes well with a homemade quiche, like my mushroom, feta, and red onion quiche, a savory tart Tatin, or even as part of a mixed salad for a light yet balanced dinner.
FAQ – Roasted Butternut Squash
It’s true that butternut is sometimes a bit hard to cut raw! My technique is to put it whole in the oven for 10 to 15 minutes at 180°C. It will soften slightly as the flesh begins to soften and the skin becomes more supple. It will soften slightly, the flesh will start to soften and the skin will become more supple, making it much easier to cut. You can also use this method to help you peel it.
The flesh should be tender and easily mashed with a fork. If the tip of a knife slides in without resistance, your squash is perfectly cooked.
Yes! The skin of butternut squash is edible after roasting. It becomes soft in the oven, especially if the squash is young and fresh. That said, for this recipe for butternut squash in oven, I prefer peeling it for a better texture. If you decide to leave the skin on, choose an organic squash and wash it well before roasting.
Superb autumn dinner!
Thank you Monika!
We cooked this recipe tonight and absolutely loved it. It was really easy to follow, but looked amazing and the flavours were stunning! Next time I will serve it with a cous cous salad and we will definitely make it again.
Thank you!
Thank you so much Lily, I’ m happy you liked it. Couscous is a great idea for a side!
such a lovley autumnal recipe Geraldine.
Merci
Dawn Lioi.
You’re welcome !