Roasted Butternut Squash with Hazelnuts, Brown Butter & Sage
Created by Amy Jones on January 9, 2017
This is the perfect Autumn side dish, with rich flavors of butter, hazelnuts and sage. It works particularly well as a Thanksgiving or Christmas side. The brown butter sauce is delicious on vegetables, pasta or as a sauce for fish.
- Yield: 4-6 as a side dish
- 1/4 cup roughly chopped hazelnuts
- 4 tablespoons ghee
- 1 lbs of butternut squash, small cubes
- 1/4 cup water
- 1 tablespoon dark brown sugar (I use coconut sugar instead)
- 1 teaspoon chopped fresh sage
- 1/2 cup vegetable stock
- 1/2 teaspoon fresh lemon juice
- freshly ground black pepper
- In a small frying pan over medium heat, toast the hazelnuts until fragrant, about 3 minutes and let cool.
- Preheat the oven to 425F (220C)
- In a small saucepan over medium heat, melt and cook the butter. Turn the heat to low and cook until the butter develops a nutty aroma and turns from yellow to a deep brown. Remove from the heat and let cool.
- Put the squash in a large pan. Add water to the pan, cover with foil and roast for 25 minutes. Remove the foil and continue roasting until the squash is lightly browned, about 10 minutes longer.
- In a small saucepan over medium heat, warm the brown butter. Add the roasted hazelnuts and brown sugar (or coconut sugar) and season with salt. Stir in the sage and cook until the sage becomes fragrant and the sugar has dissolved into the butter, about 3 minutes. Add the stock, a little bit at a time, and continue to cook until you have an emulsified, slightly thickened sauce. Remove from the heat and stir in the lemon juice.
- Pour the brown butter sauce over the squash and season with pepper. Serve warm. Enjoy!