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
- Prep:15 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 186
- fat 12g
- saturates 5g
- carbs 13g
- sugars 0g
- fibre 4g
- protein 3g
- 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.
