Roasted Butternut Squash with Browned Butter and Hazelnuts
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.
Keywords
- Side Dishes
- Vegetables
- Vegetarian
- ATK Staff Pick
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Cooking tools:
- Oven
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Spatula
- Skillet
- Measuring spoon
- Serving platter
- Spoon
Ingredients
- 1 large (2 1/2- to 3-pound) butternut squash
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/3 cup hazelnuts, toasted, skinned, and chopped coarse
- 1 tablespoon water
- 1 tablespoon lemon juice
- Pinch salt
- 1 tablespoon minced fresh chives
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