Roasted Butternut Squash with Browned Butter and Hazelnuts

Ingredients

1 large (2 1/4 to 3 lb) butternut squash, peeled, seeded and sliced clockwise 1/2 inch thick

3 tablespoons unsalted butter, melted

1/2 teaspoon salt

1/2 teaspoon pepper

For the topping

3 tablespppons unsalted buttter, cut into 3 pieces

1/3 cup hazelnuts, toasted, skinned and chopped

1 tablespoon water

1 tablespoon lemon juice

Pinch salt

1 tablespoone minced fresh chives

Instructions

For the squash

  1. Adjust oven rack to lowest position and heat oven to 425 degrees.
  2. Toss squash with melted butter, salt, and pepper in bowl to coat.
  3. Arrange squash in single layer on rimmed baking sheet. Roast squash until side touching sheet toward back of oven is well browed, 25 to 30 minutes.
  4. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes.
  5. Remove squash from oven and use metal spatula to flip each piece. Return to oven and roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes.

For the topping

  1. While squash roasts, melt butter with hazelnuts in 8-inch skillet over medium-low heat. Cook, sitrring frequetly, until butter and hazeluts are brown and fragrant, about 2 minutes.
  2. Immediately remove skillet from heat and stir in water (butter will foam and sizzle). Let cool for 1 minute.
  3. Stir in lemon juice and salt.

Transfer squash to large serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives. Serve warm or at room temperature.

Denise ClontsComment