====== Roasted Butternut Squash ======

**Squash**
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  * 1 large butternut squash - 2 1/2 - 3 lb
  * 3 Tbsp unsalted butter - melted
  * 1/2 tsp salt
  * 1/2 tsp pepper
**Topping**
  * 3 Tbsp unsalted butter - 3 pieces
  * 1/3 cup hazelnuts - toasted,skinned, chopped coarse
  * 1 Tbsp water
  * 1 Tbsp lemon juice
  * pinch salt
  
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  - Heat oven to 425 deg. with rack on lowest level
  - Remove skin and white layer on squash. Halve lengthwise. With cut side down slice crosswise 1/2" thick.
  - Toss squash with melted butter, salt, and pepper. Arrange on baking sheet in single layer. Roast until side touching pan in back is well browned, 25-30 min. Rotate pan so pieces on other end are well browned, 6-10 min. Remove from oven and flip squash over. Roast until very tender and side touching sheet is browned, 10-15 min.
  - Topping: While squash roasts, melt butter with hazelnuts in 8" skillet. Cook, stirring frequently, until butter and hazelnuts are brown and fragrant, about 2 min. Remove from heat, stir in water. let rest 1 min., stir in lemon juice and salt.
  - Transfer squash to serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives and serve.
  - Optional: Eliminate the topping.
  
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  Serves: 4-6    Total cook time: 55 min.
  Source: Americas Test Kitchen 


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{{tag>food,side dish,vegetarian }}