Roasted Squash with Hazelnuts and Brown Butter
This roasted butternut squash recipe is a delicious twist on the classic side salad. The creamy, roasted squash pairs perfectly with the crunch of hazelnuts, the sweetness of pomegranate seeds, and...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Saucepan
- Stove
- Pan
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 1 butternut squash, peeled and cut into 1 ½-inch cubes
- 2 Tbsp olive oil
- Salt
- pepper
- 2 Tbsp butter
- 1 Tbsp lemon juice
- 1 Tbsp champagne or white wine vinegar
- 1 tsp honey
- ½ cup blanched hazelnuts, toasted
- ½ cup pomegranate seeds
- 4 oz. goat cheese, crumbled
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