I had a recipe failure this week. I rechecked the recipe to see if I had misread it. No I had not. While the final product tasted good, I am sure I could not convince anyone it was worth making since it was so unattractive; I had a difficult time with it myself. In fact I just stared at it in dismay. As time passes it has started to become funny, except for the wasted ingredients. That I do not find funny.
To shake my failure off, I went to the market. They just put out some butternut squash. It was just in time for a Cooks Illustrated program on butternut squash. They were making a Yottam Ottolenghi’s butternut squash with toasted hazelnuts. So how good could this thing be when Cooks Illustrated is making an Ottolenghi recipe?
I really love butternut squash. And I love browned butter. And I love toasted nuts. I just had to give it a try.
This dish is such a keeper. It is easy, has only a few ingredients, and the hardest part is watching you do not burn the butter.
Turns out I do have a lovely dish to show you. I think this a great side dish to accompany a fish or chicken dish. I ended up having it for lunch.
I liked this so much that I ordered the cookbook to see what else I can make. I can hardly wait until it gets here.
Ridiculously delicious.
- 1 large (2½- to 3-pound) butternut squash
- 3 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon pepper
- Topping
- 3 tablespoons unsalted butter, cut into 3 pieces
- ⅓ cup hazelnuts, toasted, skinned, and chopped coarse
- 1 tablespoon water
- 1 tablespoon lemon juice
- Pinch salt
- 1 tablespoon minced fresh chives – I used fresh thyme.
- FOR THE SQUASH: Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef's knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly ⅛ inch deep). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise ½ inch thick.
- Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
- FOR THE TOPPING:
- While squash roasts, melt butter with hazelnuts in 8-inch skillet over medium heat.
- Cook, stirring frequently, until butter and hazelnuts are brown and fragrant, about 2 minutes.
- Immediately remove skillet from heat; stir in water to stop cooking (butter will foam and sizzle).
- Let cool for 1 minute; stir in lemon juice and salt.
- Transfer squash to large serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives or thyme and serve.
Wait until it cools down before you add the lemon juice so it does not cook. You want the fresh taste.
I am taking this to
I couldn’t have said it better myself – “I really love butternut squash. And I love browned butter. And I love toasted nuts.” You have hit the nail on the head. This dish is an absolute delight, and it just says “I am ready for fall.” Brava! I just had to give it a try.
Adri, this is so good. I could not believe I made it.
Thanks for stopping by.
This recipe sounds really delicious! As a vegetarian, this is right up my alley, especially for Fall! I’m saving this for next time I get some butternut squash!
Angelina, I think you will not be disappointed. Let me know if you make it.
Looks and sounds delicious Madonna. Now I just need to find some hazelnuts. We have been eating lots of roasted vegies lately. Love them. Browned butter with the nuts takes roasted squash over the top. Thanks for posting this.
Penny, try Trader Joes for nuts if you have one in your area. I think this is really a keeper recipe. I was so pleasantly surprised after my other fail. 🙂
Yottam Ottolenghi’s recipes are always a winner. Your roasted squash makes me look forward to fall.
Sam
Yea! It looks like my comment took. That’s progress.
Sam
Double yea! I do not understand what causes those glitches, but I am glad it is resolved now. 🙂
Ottolenghi’s just has a way with food. I am so glad to have found him. I hope you will make this Sam. You are such a good cook, I would never recommend it if I did not think it was that good.
Yes please! Sometimes simple recipes making the best of favorite ingredients is the way to go. This looks soooo good!
Carlee, I am not bragging really, but it really is sooooo good. Please make it.
Madonna
Sounds like a perfect combination of textures and flavors, a must try.
The ingredients just pair so well. I hope you will give it a try and let me know your thoughts.
Oh my, must try this! Thank you for sharing your recipes with us at The Scoop Party.
Some really tasty dishes can look really unattractive! Hate it when that happens. Anyway, this is a great looking dish, and the flavor sounds so interesting. Definitely a winner. Thanks!
Thanks John. This squash is prettier than my photos, but I don’t think I could convince anyone of the other dish. I still plan to work on it, but it was certainly not photogenic.
“Yum” really doesn’t do this dish justice! I am with you Madonna – I LOVE butternut squash, brown butter and nuts and together??? I’d probably eat the entire plate!! I am also a huge fan of Ottolenghi!!!
“Yum” really doesn’t do this dish justice! I am with you Madonna – I LOVE butternut squash, brown butter and nuts and together??? I’d probably eat the entire plate!! I am also a huge fan of Ottolenghi!!! BTW, your photos of this dish are beautiful!! Now… where is my fork???
Nancy, I wish I was a better photographer and stylist. This is so darned good. I am not bragging, Ottolenghi is just that good. I love him. He will make you a vegetable lover. 🙂
Thanks for stopping by and letting me know you are out there. You are such a good chef, it thrills and scares me when talented people comment. 🙂
I hate when that happens but we’ve all been there! This squash recipes looks amazing. A few years ago I made a butternut squash ravioli with browned butter and hazelnuts so I know how good the combination is. Anything is better with nuts in my book 🙂
Oh, ravioli sounds delish. I will put that on my list.
Thanks for stopping by.
this looks so good, love butternut squash thanks so much for visiting my blog
I’m excited that you found butternut squash. I’ve been looking but have only seen a few tiny ones. This sounds wonderful and yes, Ottolenghi recipes are generally really good. He has such a way with veggies! I have all four of his books and have read them like novels 🙂
Chris, I thought of you when I made this. I believe I read that you ate at his restaurant when you visited your daughter. All I could think was lucky you.
I have printed the recipe and can’t wait to try this, Madonna. I love the ingredients – butternut squash is one of our favorite veggies. I live in hazelnut country and am always looking for recipes that call for them. Beautiful presentation.
Cathy, How lucky to be in hazelnut country. I buy mine from Trader Joes – they sell a lot so they are always fresh and reasonably priced. I usually keep some in the freezer to make homemade nutella.
Let me know your thoughts when you make the squash. I want to know if you are as happy as I am with Chef Ottolenghi.
YUM! Have you ever made it with different nuts? I have a bag of cashews just dying to be cooked into something delicious… Found you through Funtastic Friday! 🙂
Sarah, I won’t tell you no, but I really suggest the hazelnuts. They just pair well with the squash and browned butter. Let me know how your version goes.
Pinned it! 🙂
Oh Madonna, how’d I miss this recipe?? I love butternut squash, too, and browned butter and nuts. What a lovely presentation you’ve made on the plate and garnished with sprigs of thyme. I will definitely try this recipe when Fall comes to Texas! Thanks for sharing and I’ll look for some hazelnuts at TJ’s next time that I’m there
Kitty, I think you will like this recipe. Ottolenghi called for chives, but I had thyme. I was pretty happy with it. Let me know if you make it, I would love your input.
This is a happy serendipity! I just harvested 7 butternut squash from my garden and will be looking for ways to cook/eat them. This recipe sounds so good. I picked up Ottolenghi’s Jerusalem cookbook for a song recently and I’m going to look if this recipe is in it. Yum to browned butter, squash and crunchy hazelnuts!
Lorrie, how lucky are you to have your own garden with butternut squash and find a Ottolenghi book. He just has a way with food. I hope you make this soon.
I almost forgot, you can also make the chipotle butternut squash soup I made, it is so good.
https://www.makeminelemon.com/chipotle-butternut-squash-soup/
Loving this and I’m drooling right now! You are so talented. Thanks for sharing this at our party. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we get to party with you again! Lou Lou Girls
What a beautiful dish! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
I love butternut squash and I love hazelnuts so this has to be yummy! Thanks for sharing! Hope you are feeling much better, too! Hugs…Debbie
Debbie, I hope you will give this a try, I think you would like it.
I am getting back to normal – sort of, but it has been a slow go. Thank you for thinking of me.
M.
Oh my goodness this will just melt in your mouth and I can’t wait to try it! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
Madonna, I really want to try this. Love butternut squash and the idea of brown butter and hazelnuts takes it over the top.
Thanks
Ann
Ann, I hope you will give it a try and let me know your thoughts. This is one is one of those that I could not believe I made it. 🙂 Thanks so much for stopping by, I love hearing from you.