Roasted Butternut Squash with Browned Butter and Hazelnuts

Name: Roasted Butternut Squash with Browned Butter and Hazelnuts
Yield: Serves 4 to 6
Ingredients: 1 large (2 1/2- to 3-pound), butternut squash; 3 tablespoons, unsalted butter, melted; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 3 tablespoons, unsalted butter, cut into 3 pieces; 1/3 cup, hazelnuts, toasted, skinned, and chopped coarse; 1 tablespoon, water; 1 tablespoon, lemon juice; Pinch, salt; 1 tablespoon, minced fresh chives

Side Dishes
Vegetables
Vegetarian

By Dan Souza ･ Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

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

SERVES 4 to 6

TIME 1½ hours

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