Creating Thanksgiving Butternut Squash with Brown Butter Hazelnuts is easy with these clear instructions:

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Squash: Cut the butternut squash in half and scoop out the seeds. Peel the skin using a vegetable peeler and cut into 1-inch cubes.
3. Toss and Season: Spread the cubed squash on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
4. Roast the Squash: Roast in the preheated oven for about 25 minutes, or until golden brown and fork-tender. Toss halfway through for even cooking.
5. Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns a light golden brown and has a nutty aroma. Watch closely to avoid burning.
6. Toast the Hazelnuts: Add the chopped hazelnuts to the brown butter and stir for 1-2 minutes, until they are golden and fragrant.
7. Combine: Once the squash is roasted, transfer it to a serving bowl. Drizzle the brown butter and hazelnuts over the squash, tossing gently to combine.
8. Serve Immediately: Enjoy while warm, adding extra salt or pepper to taste if desired.

Each step is designed to highlight the unique flavors of butternut squash and brown butter, giving you a gorgeous Thanksgiving side that deserves a place at the table.