Making

Place prepared squash slices in a large bowl. 

Add 3 tablespoons melted butter, salt, and pepper. Stir to coat. 

Place coated squash in a single layer on a baking pan. 

Bake at 425 degrees (F) on the lowest rack for 30 minutes to brown. 

Rotate pan front to back and then bake 6 to 10 minutes longer. 

While squash is baking in oven, make topping: Place 3 tablespoons of melted butter in a medium skillet. Add 1/3 cup toasted hazelnuts and cook for about 2 minutes, stirring constantly, until butter begins to brown. 

Remove from heat and add 1 tablespoon water. (Mixture will bubble up.) 

Let sit for 1 minute. 

Add 1 tablespoon lemon juice and a pinch of salt. Stir. Set aside. 

Rotate the pan of squash in the oven and cook for 10 more minutes. 

Turn all squash slices and return pan back to a 425 degree oven for 10 to 15 minutes to brown the other side. 

Serving

Transfer cooked squash slices to a nice serving bowl. Pour topping over top and sprinkle with chives, if desired.