Butternut Squash with Hazelnut Brown Butter

Browned butter is such an awesome accompaniment to so many vegetables. I am lucky enough to have access to delicious hand-rolled pastured butter from Wisconsin. Here, I pair it with butternut squash and hazelnuts for a quick, comforting side dish. This went great with our roasted chicken. Enjoy!

Serves 3-4.


Ingredients
1 small butternut squash
1-3 Tbsp coconut milk (optional)
1/4 cup butter
1/4 cup hazelnuts, chopped
coconut oil

Preparation

1. Preheat oven to 400 degrees F.
2. Cut butternut squash lengthwise, scoop out seeds, and rub insides with coconut oil. 
3. Bake for 45-60 minutes or until flesh is completely soft.
4. Remove from oven. Process until smooth.
5. While squash bakes, slowly warm butter in a small pan over medium-low heat. When it starts to brown and become fragrant, add hazelnuts and continue to cook for 1-2 minutes, being careful that the butter doesn't burn.
6. To serve, scoop squash onto plates and drizzle hazelnut brown butter over the top.