Best 2 Hazelnut Honey Roasted Squash Recipes
Feast your taste buds on a symphony of flavors with our delectable Roasted Honey Hazelnut Squash recipe. This dish, infused with the essence of autumn, combines the natural sweetness of butternut squash, the nutty richness of hazelnuts, and the luscious warmth of honey. Its captivating aroma, vibrant colors, and tantalizing textures promise a culinary journey like no other.
Embark on a culinary adventure as you discover the art of roasting butternut squash to perfection, transforming its dense flesh into a tender and flavorful delight. Learn the secret to creating a perfectly balanced honey glaze, enhancing the squash's natural sweetness without overpowering its delicate flavor. Experience the symphony of flavors as roasted hazelnuts add a delightful crunch and nutty dimension to each bite.
Our recipe provides step-by-step instructions, making it accessible to home cooks of all skill levels. Indulge in the versatility of this dish, perfect for weekday dinners, special occasions, or as a delightful side dish to complement your favorite protein.
Explore variations of this recipe to suit your preferences, including a vegan option that replaces honey with maple syrup, creating a luscious glaze that caters to a plant-based diet. Discover the magic of incorporating fresh herbs like thyme or rosemary, adding a touch of aromatic elegance to the dish.
Unleash your creativity and experiment with different toppings, such as crumbled goat cheese or tangy feta, to add a contrasting texture and flavor profile. Delve into the world of spices, using a pinch of cinnamon or nutmeg to introduce warm, inviting aromas.
Join us on this culinary adventure as we unlock the secrets of creating a Roasted Honey Hazelnut Squash that will leave your taste buds mesmerized. Prepare to be enchanted by a dish that embodies the essence of fall, bringing warmth, comfort, and joy to your table.
ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE
Steps:
- Preheat oven to 450 degrees F.
- Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
- Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.
ROASTED BUTTERNUT SQUASH RECIPE
This roasted butternut squash is a simple and comforting side dish made extra special with the addition of a bright lime vinaigrette and a sprinkle of crunchy nuts for great texture.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F.
- Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn't all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.
- Roast in the heated oven until the squash is golden brown on the top, 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer. (I ended up putting mine under the broiler for a couple more minutes for a little more color).
- Meanwhile, make the vinaigrette. In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons extra virgin olive oil until emulsified. Taste and add more salt and/or lime juice as needed.
- Serve the squash covered with the vinaigrette and sprinkled with the hazelnuts and scallions.
Nutrition Facts : Calories 96 kcal, Carbohydrate 1.5 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 97.8 mg, Fiber 0.6 g, ServingSize 1 serving
Tips:
- Choose the right squash: Use a firm, ripe squash with a deep orange color. Avoid squash that is bruised or has soft spots.
- Cut the squash into even-sized pieces: This will help them cook evenly.
- Roast the squash at a high temperature: This will help to caramelize the natural sugars in the squash and give it a delicious, roasted flavor.
- Add some flavorings: Honey, maple syrup, cinnamon, and nutmeg are all great additions to roasted squash. You can also add a little bit of salt and pepper to taste.
- Roast the squash until it is tender: The squash should be tender enough to easily pierce with a fork.
- Serve the squash warm: Roasted squash is best served warm, but it can also be served cold or at room temperature.
Conclusion:
Roasted squash is a delicious and versatile side dish that can be enjoyed by people of all ages. It is a great way to add some extra vegetables to your diet, and it is also a good source of vitamins and minerals. With its sweet and savory flavor, roasted squash is sure to be a hit at your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
