Squash

• 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

1. Heat oven to 425 deg. with rack on lowest level
2. Remove skin and white layer on squash. Halve lengthwise. With cut side down slice crosswise 1/2“ thick.
3. 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.
4. 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.
5. Transfer squash to serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives and serve.
6. Optional: Eliminate the topping.

Serves: 4-6    Total cook time: 55 min.
Source: Americas Test Kitchen