Thanksgiving Part 3: Roasted Butternut Squash with Herb Butter Sauce

Roasting Butternut Squash
1. Preheat oven to 400 F and wash the squash. In order to cut the squash, you may need to poke it with a fork and microwave it for 30-40 seconds, just to soften the outside a bit.

2. Slice raw squash into quarters or serving sizes

3. Place squash pieces on a cooking pan. Drizzle cut edges with a little olive oil to prevent burning. You can sprinkle some cracked black pepper on the squash if you'd like.

4. Roast squash pieces in 400 F oven for ___ minutes or until soft.

Hazelnut Herb Butter Sauce
1/5 - 2/3 C hazelnuts
1 TB chopped fresh sage
optional fresh rosemary

Heat a skillet over medium heat. Toast hazelnuts in dry pan, shaking to prevent burning. Turn out toasted hazelnuts and reserve.

Add 1/2 C (one stick) butter to hot pan and cook over medium heat until browned.

Slowly drizzle in cream and stir to combine. Add chopped herbs, salt and pepper to taste. Serve on vegetables or the roasted squash above.

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