Betty demonstrates how to make Roasted Butternut Squash with Hazelnut Topping. This recipe was presented on a television show by Americas Test Kitchen. It is a delightful recipe. Many thanks to ATK!
|Butternut squash||1 (peeled, with seeds removed, and sliced crosswise in ½|
|Melted butter||3 Tablespoon|
|Ground black pepper||1/2 Teaspoon|
|Melted butter||3 Tablespoon (additional)|
|Chopped hazelnuts||1/3 Cup (5.33 tbs) , toast|
|Lemon juice||1 Tablespoon|
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.
Transfer cooked squash slices to a nice serving bowl. Pour topping over top and sprinkle with chives, if desired.
Serving size Complete recipe
Calories 1603Calories from Fat 867
% Daily Value*
Total Fat 99 g152.3%
Saturated Fat 48 g240%
Trans Fat 0 g
Sodium 1298 mg54.08%
Total Carbohydrates 193 g64.3%
Dietary Fiber 35 g140%
Sugars 36 g
Protein 21 g42%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet