Brown Butter Spaghetti Squash with Sage and Hazelnuts
This recipe sits right in that sweet spot between comforting and elegant.
It’s built around roasted spaghetti squash, a vegetable that naturally lends itself to buttery sauces and roasted aromatics. The squash’s strands hold their shape, soaking up the nutty richness of brown butter while staying light and delicate. Add toasted hazelnuts, Parmigiano, and fresh sage, and you’ve got a dish that feels special.
There’s something about brown butter and sage that defines fall cooking. The aroma alone feels nostalgic. This combination has roots in Italian cuisine, where similar flavors are used in dishes like ravioli burro e salvia or brown butter pasta. Here, those flavors get reimagined with roasted spaghetti squash, creating a vegetable-forward side that feels both rustic and refined.
This spaghetti squash dish is lighter, with texture from hazelnuts and a toasty edge from buttered breadcrumbs. It’s perfect as a Thanksgiving side, but it’s just as good next to a roast chicken or pork loin. The sherry and Parmigiano brighten the richness, and the toasted nuts pull it all back to earth. If you’re building a holiday table and want a side that feels seasonal, chef-driven, and not overly rich, this one earns its spot.
Main Ingredients
Spaghetti squash – Naturally sweet and tender, spaghetti squash takes well to roasting and holds up to brown butter. Look for one with a firm rind and bright golden skin.
Brown butter – The backbone of this dish. As the butter browns, its milk solids toast and create a nutty, caramel aroma that defines the sauce. It’s balanced by shallots, garlic, and sage so it feels layered, not heavy.
Fresh Sage – Earthy and aromatic, sage perfumes the butter and ties the whole dish to fall.
Hazelnuts – Toasted hazelnuts bring crunch and a slightly sweet nuttiness that complements both the butter and the squash. Their texture keeps each bite interesting and gives the dish its signature contrast.
Parmigiano Reggiano – Adds salinity and depth, binding the squash strands without turning them creamy. Use freshly grated Parmigiano so it melts evenly into the warm squash.
Sherry – A small splash adds acidity and complexity to balance the butter’s richness. It softens the garlic and sage, creating a sauce that’s aromatic and nuanced.
Brown Butter Spaghetti Squash with Sage and Hazelnuts
This recipe sits right in that sweet spot between comforting and elegant.
6
servings20
minutes45
minutes1
hour5
minutesKeep the screen on while I cook
Ingredients
spaghetti squash – 1 large (about 3½ lb)
salted butter – 8 tbsp
shallot – 1 small, minced
garlic – 3 cloves, thinly sliced
sherry – ⅓ cup
hazelnuts – ¾ cup, toasted and chopped (½ cup for the dish, ¼ cup for garnish)
parmigiano – ¾ cup, finely grated (½ cup for the dish, ¼ cup for garnish)
fresh sage – 4 tbsp, chopped (3 tbsp for cooking, 1 tbsp for garnish)
Italian parsley – 2 tbsp, chopped
kosher salt and black pepper – to taste
Method
- Roasting the Squash: Preheat the oven to 400°F. Halve the spaghetti squash lengthwise and scrape out the seeds. Place cut side down on a parchment-lined baking sheet and roast for 40–45 minutes, until the flesh is tender and the edges are golden. When done, flip the squash cut side up and let it cool slightly — this prevents it from steaming and keeps the strands from overcooking. Once cool enough to handle, use a fork to shred the strands into a large mixing bowl, keeping them fluffy and separate.Loading gallery media…
- Making the Brown Butter Base: Heat a large skillet over medium heat. Add the butter and let it melt, swirling occasionally until it turns golden and smells nutty. Add the minced shallot and sauté for about 1 minute until translucent. Add the garlic and 3 tablespoons of chopped sage, cooking until the garlic just begins to turn light golden brown.
- Deglazing: Pour in the sherry to deglaze the pan, scraping up any browned bits. Cook just long enough for the alcohol to cook off, about 30–45 seconds, but don’t reduce it down. You want the flavor, not syrup.
- Combining the Squash: Pour the brown butter mixture over the shredded squash. Add parsley, ½ cup of Parmigiano, and ½ cup of chopped hazelnuts. Season with salt and black pepper and toss until everything is evenly coated. Taste and adjust seasoning as needed.
- Serving & Garnishing: Spoon the finished squash back into the reserved shells or serve in a bowl. Garnish with the remaining ¼ cup Parmigiano, ¼ cup hazelnuts, and 1 tablespoon chopped sage. Add toasted breadcrumbs if you like extra crunch. Serve immediately.
Field Notes
- Store leftovers in an airtight container for up to 3 days. Reheat gently in a covered baking dish at 350°F until warmed through. Avoid microwaving to preserve the texture of the squash and the crunch of the nuts.
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