Wednesday, February 9, 2011

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.

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


  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.

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