Roasted Honeynut Squash with Brown Butter and Hazelnuts

Roasted Honeynut Squash with Brown Butter and Hazelnuts | Photo: Zoe Gitter

Note: You may use a butternut squash if you can’t find the small honeynut variety but, as they’re quite a bit larger, roast for an additional 10 to 15 minutes or until soft.

INGREDIENTS

6 small honeynut squashes, split lengthwise and seeded
olive oil, for drizzling
kosher salt, to taste
freshly ground black pepper, to taste

For the brown butter:

4 tablespoons unsalted butter
1 tablespoon brown sugar
¼ cup hazelnuts 
1 tablespoon fresh rosemary leaves
½ cup vegetable stock
A squeeze of fresh lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Method

Preheat oven to 425°F.

Lay squash halves cut side down on a sheet pan, then drizzle with olive oil, salt, and pepper. Roast 25 to 30 minutes or until soft.

While the squash is roasting, toast hazelnuts in a dry sauté pan over medium heat just until they become fragrant and their skins start to peel, about 3 to 5 minutes, then roughly chop.

Melt the butter in a saucepan over medium heat, then use a slotted spoon to skim the solids from the top. Turn the heat down to low and simmer until you see little brown specks forming on the bottom of the saucepan and it begins to smell nutty.

Immediately add the toasted hazelnuts, rosemary, brown sugar, and season with salt and pepper. Continue simmering until the sugar has dissolved and the rosemary is fragrant. Slowly add tablespoons of the vegetable stock, stirring as you pour, until the sauce thickens, which takes about 10 minutes. Once thickened, remove from heat and add a squeeze of lemon juice.

Arrange the squash on a platter and spoon the hazelnuts and brown butter on top.