Roasted Butternut Squash with Hazelnuts and Thyme

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!

Why I Roast Butternut Squash Hasselback Style

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. If you’d rather skip the peeling, try my roasted red kuri squash, which cooks with the skin on.

Recipe Card

Roasted Butternut Squash with Hazelnuts and Thyme

5.00 (1 review)

A simple and flavorful recipe for butternut squash in oven, where the squash becomes tender, slightly caramelized, and infused with roasted garlic, thyme, and crunchy nuts. This version uses the Hasselback butternut squash method for maximum flavor and an impressive look.

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Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Ingredients 

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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 

1. Preheat oven to 350°F with convection (or 400°F standard).
2. Wash and peel the butternut squash. Cut it in half lengthwise and scoop out the seeds and fibers.
   
3. Place the halves, cut side down, on a baking sheet lined with parchment paper.
   
4. Wrap the whole garlic head (unpeeled) in aluminum foil, drizzle with a little olive oil, and place it on the same baking sheet.
   
5. Roast for 10–15 minutes, just to slightly soften the squash flesh without fully cooking it.
6. 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.
   
7. 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).
   
8. Generously brush the surface and inside cuts of the squash with the seasoned oil mixture. Return to the oven for 15 minutes.
   
9. Sprinkle the chopped hazelnuts over the top and roast another 15–20 minutes, until the squash is tender and lightly golden.
   
10. 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.
    
11. 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 facts

Calories: 261kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 810mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20182IU | Vitamin C: 43mg | Calcium: 157mg | Iron: 2mg

How Long to Roast Butternut Squash (Halves or Cubes)

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