Roasted Butternut Squash with Browned Butter and Hazelnuts

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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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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...

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