Hazelnut & sage crushed butternut squash
- Preparation and cooking time
- Serves 6
- 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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.