Betty's Roasted Butternut Squash with Hazelnut Topping, ATK Recipe -- Thanksgiving

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Nov. 19, 2015

Betty demonstrates how to make Roasted Butternut Squash with Hazelnut Topping. This recipe was presented on a television show by Americas Test Kitchen. It is a delightful recipe. Many thanks to ATK!


Butternut squash 1 (peeled, with seeds removed, and sliced crosswise in ½
Melted butter 3 Tablespoon
Salt 1/2 Teaspoon
Ground black pepper 1/2 Teaspoon
Melted butter 3 Tablespoon (additional)
Chopped hazelnuts 1/3 Cup (5.33 tbs) , toast
Water 1 Tablespoon
Lemon juice 1 Tablespoon
Salt 1 Pinch



Place prepared squash slices in a large bowl. 

Add 3 tablespoons melted butter, salt, and pepper. Stir to coat. 

Place coated squash in a single layer on a baking pan. 

Bake at 425 degrees (F) on the lowest rack for 30 minutes to brown. 

Rotate pan front to back and then bake 6 to 10 minutes longer. 

While squash is baking in oven, make topping: Place 3 tablespoons of melted butter in a medium skillet. Add 1/3 cup toasted hazelnuts and cook for about 2 minutes, stirring constantly, until butter begins to brown. 

Remove from heat and add 1 tablespoon water. (Mixture will bubble up.) 

Let sit for 1 minute. 

Add 1 tablespoon lemon juice and a pinch of salt. Stir. Set aside. 

Rotate the pan of squash in the oven and cook for 10 more minutes. 

Turn all squash slices and return pan back to a 425 degree oven for 10 to 15 minutes to brown the other side. 


Transfer cooked squash slices to a nice serving bowl. Pour topping over top and sprinkle with chives, if desired.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1603Calories from Fat 867

 % Daily Value*

Total Fat 99 g152.3%

Saturated Fat 48 g240%

Trans Fat 0 g


Sodium 1298 mg54.08%

Total Carbohydrates 193 g64.3%

Dietary Fiber 35 g140%

Sugars 36 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet