Roasted Butternut Squash with Browned Butter and Hazelnuts

From Cook's Illustrated | January/February 2014

Why this recipe works:

Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash that was simple and presentation-worthy. We chose to peel the squash thoroughly to remove not only the tough outer skin but also the rugged fibrous layer of white flesh just beneath,… read more

Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash that was simple and presentation-worthy. We chose to peel the squash thoroughly to remove not only the tough outer skin but also the rugged fibrous layer of white flesh just beneath, ensuring supremely tender squash. To encourage the squash slices to caramelize, we used a hot 425-degree oven, placed the squash on the lowest oven rack, and increased the baking time to evaporate the water. We also swapped in melted butter for olive oil to promote the flavorful Maillard reaction. Finally, we selected a mix of toppings that added crunch, creaminess, brightness, and visual appeal.

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Roasted Butternut Squash with Browned Butter and Hazelnuts

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

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Serves 4 to 6

For plain roasted squash omit the topping. This dish can be served warm or at room temperature. For the best texture it’s important to remove the fibrous flesh just below the squash’s skin.

Ingredients

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