When the air turns crisp and cozy meals beckon, nothing satisfies quite like roasted butternut squash. But today, we’re not just roasting squash—we’re transforming it. This Simple Roasted Butternut Squash with Lime and Hazelnut brings a fusion of caramelized sweetness, vibrant citrus, and toasted nuttiness to your table, offering a balanced, elevated side dish that feels gourmet but is incredibly simple to make.
Whether you’re hosting a holiday gathering, prepping your weekly meal plan, or just craving a nourishing dish with bold flavor, this recipe delivers on every front. It’s a conversation starter and a crowd-pleaser, all while being plant-based, gluten-free, and wholesome.
🟩 2. Why This Dish Works
Let’s break down why this dish isn’t just another roasted veggie plate—it’s an experience:
- Perfectly Caramelized: Roasting brings out the squash’s natural sugars, creating golden, crisp edges.
- Bright & Tangy: Fresh lime juice cuts through the richness, keeping the dish vibrant and fresh.
- Nutty Crunch: Toasted hazelnuts provide texture and an earthy balance.
- Uncomplicated Yet Sophisticated: The minimal ingredient list keeps things simple, but the flavor is layered and gourmet.
This recipe proves that less can be more when each element is chosen with intention.
🟩 3. Ingredients Spotlight
Each component has a purpose. Here’s what makes this dish shine:
🔸 Butternut Squash
- Naturally sweet, vitamin-rich, and ideal for roasting.
- Look for squash that feels heavy for its size and has a matte (not shiny) skin.
🔸 Extra Virgin Olive Oil
- Enhances the squash’s natural flavor and helps it crisp up in the oven.
🔸 Kosher Salt
- Helps draw out moisture and amplifies all other flavors.
🔸 Fresh Lime Juice & Zest
- Adds acidity and brightness, balancing the sweet and savory elements.
🔸 Garlic
- Adds a savory backbone to the dressing.
🔸 Red Pepper Flakes
- Offers subtle heat that deepens flavor without overwhelming.
🔸 Hazelnuts
- Toasted hazelnuts contribute a deep, buttery crunch that complements the soft squash.
🔸 Scallions
- Fresh, oniony finish to the dish.
(Optional anchovies or capers can add umami, but we’ll keep it vegan by default.)
🟩 4. Step-by-Step Recipe
🔹 Step 1: Preheat & Prepare
- Preheat oven to 425°F (220°C).
- Peel and seed one medium butternut squash (~2 lbs).
- Cut into 1-inch cubes, aiming for uniformity.
🔹 Step 2: Season & Roast
- Toss cubes in 2 tablespoons of olive oil and ¼ teaspoon kosher salt.
- Spread on a lined baking sheet in a single layer, ensuring space between cubes.
- Roast for 30–35 minutes, turning halfway, until caramelized and fork-tender.
🔹 Step 3: Make the Citrus Dressing
While squash roasts, whisk together:
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon lime zest
- 1 minced garlic clove
- A pinch of red pepper flakes
(Add ½ tablespoon capers for a salty tang if desired.)
🔹 Step 4: Toast the Hazelnuts
- Toast ¼ cup chopped hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant.
- Let cool slightly and rough chop.
🔹 Step 5: Assemble
- Transfer roasted squash to a serving dish.
- Drizzle with dressing, gently toss.
- Sprinkle with hazelnuts and 2 thinly sliced scallions.
- Serve immediately for best flavor and texture.
🟩 5. Variations & Customizations
Make this recipe your own with these tweaks:
- Nut-Free: Use toasted pumpkin seeds (pepitas) or sunflower seeds.
- Herb Boost: Add fresh thyme or sage before roasting.
- Sweet Touch: Add a drizzle of maple syrup or pomegranate molasses to the dressing.
- Spice Swap: Replace red pepper with smoked paprika for a deeper flavor.
- Protein Add-On: Toss with chickpeas or serve with quinoa for a heartier meal.
🟩 6. Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Carbohydrates | 22g |
| Fiber | 6g |
| Sugar | 4g |
| Protein | 4g |
| Fat | 14g |
| Saturated Fat | 2g |
| Sodium | 180mg |
| Cholesterol | 0mg |
This dish is rich in vitamin A, vitamin C, potassium, and healthy fats, making it both a nutritious and indulgent side.
🟩 7. What to Serve With Roasted Butternut Squash
This side is extremely versatile. Try pairing with:
- Grilled Lemon-Herb Chicken
- Balsamic Glazed Pork Tenderloin
- Wild Rice Pilaf
- Lentil & Kale Salad
- Goat Cheese & Arugula Flatbread
For holiday tables, it complements:
- Cranberry sauce
- Stuffed mushrooms
- Herbed stuffing
- Roasted root vegetables
🟩 8. Advanced Roasting Tips
To take your squash to the next level:
- Use parchment paper or a preheated baking sheet to avoid sticking and speed up caramelization.
- Flip only once during roasting to allow browning.
- Dry the squash cubes with paper towels if they’re too moist (important if using pre-cut).
🟩 9. Common Mistakes to Avoid
- Overcrowding the pan: Leads to steaming instead of roasting.
- Uneven cuts: Smaller cubes may burn before larger ones soften.
- Under-seasoning: Don’t forget salt—it enhances sweetness and depth.
- Serving cold: The flavor is best when warm and fresh.
🟩 10. Storing, Reheating & Make-Ahead
To Store:
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat:
- Warm in a 350°F oven for 8–10 minutes.
- Or microwave gently (avoid overcooking to prevent sogginess).
Make-Ahead Tip:
- Roast squash and prep dressing ahead, but combine just before serving to preserve texture.
🟩 11. Seasonal Serving Ideas
🍂 Fall:
- Add dried cranberries or roasted apples for sweetness.
- Serve alongside Thanksgiving turkey or vegan loaf.
❄️ Winter:
- Mix with cooked farro and feta for a warm salad.
- Serve with roasted Brussels sprouts or mushroom ragout.
🎄 Holidays:
- Finish with a drizzle of maple-glazed balsamic for extra elegance.
- Serve in a shallow platter garnished with lime wedges and thyme sprigs.
🟩 12. Frequently Asked Questions
Q: Can I use frozen butternut squash?
Yes—but make sure to thaw and pat dry thoroughly. Fresh yields better texture, but frozen is a convenient alternative.
Q: What nuts can I use instead of hazelnuts?
Try walnuts, pecans, or pistachios. For a budget-friendly crunch, use sunflower seeds or pumpkin seeds.
Q: Is this dish vegan?
Yes, as long as you omit the anchovies (or replace with capers or tamari).
Q: Can I make this spicy?
Absolutely. Add extra red pepper flakes, a pinch of cayenne, or serve with chili oil drizzle.
Q: What makes this recipe unique?
It’s the balance of flavors: sweet squash, tangy lime, rich nuts, and a hint of spice—all in a deceptively simple format.
🟩 13. Final Thoughts
Simple doesn’t have to mean boring—and this dish proves it. The roasted butternut squash’s natural sweetness plays beautifully with lime’s acidity and hazelnut’s richness. This recipe isn’t just a side dish; it’s a centerpiece-worthy creation that celebrates seasonal produce, bold contrast, and clean, crave-worthy flavor.
Whether you’re entertaining, feeding family, or meal-prepping for yourself, this Simple Roasted Butternut Squash with Lime and Hazelnut brings warmth and refinement to every plate.
🟩 14. Recipe Card (Print-Friendly)
Simple Roasted Butternut Squash with Lime and Hazelnut
Yield: 4 servings | Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
Ingredients:
- 1 medium butternut squash (~2 lbs), peeled and cubed
- 3 tbsp extra virgin olive oil, divided
- ¼ tsp kosher salt
- 2 tbsp fresh lime juice
- ½ tsp lime zest
- 1 garlic clove, minced
- Pinch red pepper flakes
- ¼ cup toasted hazelnuts, chopped
- 2 scallions, thinly sliced
Instructions:
- Preheat oven to 425°F (220°C).
- Toss squash with 2 tbsp oil and salt. Roast 30–35 minutes, flipping halfway.
- Mix lime juice, zest, garlic, pepper flakes, and remaining oil for dressing.
- Toast hazelnuts in skillet (if not already toasted).
- Transfer squash to dish, drizzle dressing, and top with hazelnuts and scallions.
- Serve immediately and enjoy.
