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Hazelnut and sage crushed butternut squash in a bowl

Hazelnut & sage crushed butternut squash

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Add browned butter to crushed butternut squash for a wonderful nuttiness that works beautifully with hazelnuts. A versatile veggie side for roast dinners

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal186
fat12g
saturates5g
carbs13g
sugars7g
fibre4g
protein3g
salt0.2g
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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

Method

  • 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.

Recipe from Good Food magazine, Christmas 2020

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