Sweet, salty, crunchy, and chewy — this roasted butternut squash with brown butter, dates, and walnuts brings all textures and flavors together in one dish. Easily customizable, it can be adjusted and morphed into a version that works best for you. It looks gorgeous on a dinner table and pairs beautifully with any main on a holiday menu.

It’s amazing what a handful of ingredients can do. This roasted butternut squash recipe calls for very few. Individually, they hold their own — but together, they’re mighty. Adapted from the wonderful Alison Roman, you know exactly what to expect: a no-fuss recipe that overdelivers on flavor.

It makes a great weeknight dinner, but I think it truly deserves a place on a dinner party table, and it absolutely shines as a holiday side dish. Think candied sweet potatoes’ older, cooler cousin. Best of all, it takes minimal effort and can be made ahead of time.

Let’s talk brown butter

If you’ve ever browned butter before, you know it’s transformative. The milk solids in the butter toast until fragrant, like almonds in the oven, and when you stir in crunchy walnuts and sticky dates, it becomes a glossy, caramel-like sauce that makes even humble squash taste luxurious.

That’s the thing about brown butter: it elevates everything it touches. It makes any dish taste like fall the moment it hits the pan. As the squash roasts and caramelizes in the oven, the butter browns on the stovetop. Then everything comes together: the squash gets coated in that nutty brown butter, sweet dates, and toasted walnuts.

You can use any squash here – butternut, honeynut, kabocha, acorn, and even sweet potatoes. Peeling is entirely optional, and in fact, encouraged. The nuts are easy to swap too: almonds, pecans, or even pumpkin seeds would all work beautifully.

And although this version calls for fresh parsley, feel free to finish with chives or any other fresh herb, or cook a few leaves of thyme, oregano, or sage in the butter for a more complex flavor.

A well-rounded side dish

Despite leaning toward the sweet side, this roasted butternut squash ends up as a beautifully balanced dish: the caramelized brown butter adds depth and richness, while the squash roasts down to a tender, jammy texture with crisp, golden edges.

I like to give it a quick broil right before taking it out of the oven, so the top has a chance to caramelize and brown even more.

The walnuts bring crunch, the dates add another layer of sweetness and chewiness, and the butter and olive oil combine into a silky, flavorful sauce that ties everything together. A final sprinkle of flaky salt balances it all out and makes each bite taste a little more alive. (PS: one little box is a great investment, as it seems bottomless. It lasts forever, even when you sprinkle it on everything.)

Serving Tips

This dish can easily be made ahead: make the brown butter sauce in advance, then gently rewarm it before serving. The squash can also be roasted ahead of time and reheated in the oven for a few minutes until warmed through.

Serve it straight from the oven as a holiday side dish, it pairs beautifully with roast chicken or turkey. Or serve it alongside a grain bowl with quinoa, feta, arugula, and a simple green salad.

If you have leftovers, cut the squash into smaller pieces and toss them into a salad or grain bowl. The butter will firm up when chilled, so rewarming it helps it return to a soft, silky texture.

When plating, I like arranging the roasted squash, dates, and walnuts on a nice serving platter. I love using a timeless, classic white oval platter for dishes like this, such as this one.

Storage

Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or skillet to bring the butter back to life.

FAQ

Can I make this ahead of time?
Yes! Roast the squash ahead and make the butter sauce, then store both separately in the fridge. Reheat and drizzle with brown butter sauce just before serving.

Can I use other nuts?
Absolutely. Pecans, almonds, or hazelnuts would be wonderful.

Can I add herbs?
Yes! Finish with chopped parsley or chives for a fresh note, or cook a few leaves of thyme, oregano, or sage in the butter until crisp for a more complex, aromatic flavor.

Can I make it dairy-free?
Use a plant-based butter alternative that browns well, or do use only olive oil for a slightly different flavor.

You Might Also Like…

Roasted Butternut Squash and Tomato Soup: warm, comforting, and silky-smooth, this rich soup is a perfect meeting of caramelized squash and burst tomatoes.

Mediterranean Couscous Salad: a fresh, vibrant salad with fluffy couscous, crisp veggies, and a simple dressing.

Chocolate Tahini Tart: rich chocolate meets nutty tahini in a decadent tart that’s surprisingly simple to make.

Roasted Butternut Squash Pasta with Burrata: caramelized roasted squash pureed into a rich sauce, then tossed with pasta, and topped with crunchy pomegranate seeds and creamy burrata for a filling weeknight dish.

If you try this recipe, let me know in the comments. I’d love to hear how it turns out! And don’t forget to check out my newsletter for more recipes and kitchen inspiration!

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Roasted butternut squash with brown butter, chopped dates, and toasted walnuts on a white serving platter — Pin
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Roasted Butternut Squash with Brown Butter, Dates, and Walnuts

Servings

3-5

servings

Prep time

minutes

Cooking time

minutes

Baking Time

minutes

Ingredients

1 medium butternut squash (roughly 2-3 pounds/ 900 g - 1.4 kg), seeds removed
6 tbsp olive oil, divided
6 tbsp unsalted butter
1 cup walnuts, coarsely chopped
10 dates, pitted and halved
fresh parsley, chopped, for serving
salt and black pepper
flaky sea salt

Directions

Preheat oven to 425°F/ 225°C.
Cut the squash lengthwise into wedges, then place them cut-side down on a rimmed baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper.
Roast, without turning, until completely tender and caramelized, about 45 minutes. Broil for 5 minutes or until the top browns and caramelizes. If making ahead, reheat in the oven closer to serving, at 425° for 10–15 minutes.
Meanwhile, melt the butter in a small saucepan or skillet over medium heat. Once it starts to foam but before it’s brown, add the remaining 2 tablespoons olive oil and walnuts. The nuts will foam up and disappear into the butter - don’t forget about them.
Swirl the pot, stirring constantly and continue to cook the walnuts in the browning butter. Eventually, the walnuts will toast and the butter will brown, 4–6 minutes.
Remove from heat, add the dates and season with salt and pepper. If making ahead, rewarm the mixture gently over medium heat right before serving.
To serve, transfer squash to a large serving platter or shallow bowl. Spoon walnut/date mixture over and scatter with parsley, flaky salt and another good grind of black pepper.

Roasted Butternut Squash with Brown Butter, Dates, and Walnuts

It’s amazing what a handful of ingredients can do. This roasted butternut squash recipe calls for very few. Individually, they hold their own — but together, they’re mighty. Adapted from the wonderful Alison Roman, you know exactly what to expect: a no-fuss recipe that overdelivers on flavor.

Let’s talk brown butter