Hazelnut & sage crushed butternut squash
Add browned butter to crushed butternut squash for a wonderful nuttiness that works beautifully with hazelnuts. A versatile veggie side for roast dinners
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Prep:15 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 186
-
fat 12g
-
saturates 5g
-
carbs 13g
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sugars 0g
-
fibre 4g
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protein 3g
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salt 0.2g
Ingredients
- 1 large butternut squash (about 1.2 kg), peeled, deseeded and cut into 3cm chunks
- 50g butter
- 1 tbsp finely chopped sage, plus a few whole leaves to serve
- good grating of nutmeg
- 50g blanched hazelnuts, roughly chopped
- 1 large butternut squash (about 1.2 kg), peeled, deseeded and cut into 3cm chunks
- 50g butter
- 1 tbsp finely chopped sage, plus a few whole leaves to serve
- good grating of nutmeg
- 50g blanched hazelnuts, roughly chopped
Method
Tip the squash into a large microwavable bowl with 4 tbsp water and season. Cover with a microwaveable plate or lid and microwave for 12-15 mins or until very tender.
Meanwhile, tip the butter into a frying pan and melt over a medium heat. Allow to cook for 2-3 mins until golden brown with a biscuity smell. Add the whole sage leaves for the last minute to crisp up. Remove and set aside.
Crush the cooked squash with a potato masher and stir though most of the brown butter, the chopped sage, the nutmeg and a generous pinch of salt. Drizzle over the remaining butter and scatter with the hazelnuts and crispy whole sage leaves.
Tip the squash into a large microwavable bowl with 4 tbsp water and season. Cover with a microwaveable plate or lid and microwave for 12-15 mins or until very tender.
Meanwhile, tip the butter into a frying pan and melt over a medium heat. Allow to cook for 2-3 mins until golden brown with a biscuity smell. Add the whole sage leaves for the last minute to crisp up. Remove and set aside.
Crush the cooked squash with a potato masher and stir though most of the brown butter, the chopped sage, the nutmeg and a generous pinch of salt. Drizzle over the remaining butter and scatter with the hazelnuts and crispy whole sage leaves.
