Roasted Butternut Squash with Browned Butter & Hazelnuts

Adapted from America’s Test Kitchen

• FOR THE SQUASH:
  • 1 large (2 1/2- to 3-pound) butternut squash
  • 3 tablespoons unsalted butter, melted (I use 2 tablespoons)
  • 1/2 teaspoon salt 1/2 teaspoon pepper
• FOR THE TOPPING:
  • 3 tablespoons unsalted butter, cut into 3 pieces (I use 1 tablespoons)
  • 1/3 cup hazelnuts, toasted, skinned, and chopped coarse (I also use sliced almonds)
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • Pinch salt
  • 1 tablespoon minced fresh chives (I skip this)

FOR THE SQUASH:

1. Adjust oven rack to lowest position and heat oven to 425-F.
2. Peel the squash thoroughly to remove outer skin and fibrous layer of white flesh just beneath the skin. You do not want to see any streaks of white over the orange flesh.
3. Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
4. Place squash on a rimmed baking sheet and toss with melted butter, salt, and pepper until evenly coated.
5. Roast squash until side touching sheet toward back of oven is browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes.
6. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.

FOR THE TOPPING:

1. Melt butter and hazelnuts in 8-inch skillet over medium heat.
2. Cook, stirring frequently, until butter and hazelnuts are brown and fragrant, about 2 minutes.
3. Remove skillet from heat and stir in water.
4. Allow to cool for 1 minute; stir in lemon juice and salt.
5. Transfer squash to serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives.