Betty demonstrates how to make Roasted Butternut Squash with Hazelnut Topping. This recipe was presented on a television show by America’s Test Kitchen. It is a delightful recipe. Many thanks to ATK!
Roasted Butternut Squash with Hazelnut Topping
1 butternut squash, peeled, with seeds removed, and sliced crosswise in ½-inch slices
3 tablespoons melted butter
½ teaspoon salt
½ teaspoon ground black pepper
3 additional tablespoons melted butter
1/3 cup chopped hazelnuts, toasted
1 tablespoon water
1 tablespoon lemon juice
pinch of salt
chives for garnish, if desired
Place prepared squash slices in a large bowl. Add 3 tablespoons melted butter, salt, and pepper. Stir to coat. Place coated squash in a single layer on a baking pan. Bake at 425 degrees (F) on the lowest rack for 30 minutes to brown. Rotate pan front to back and then bake 6 to 10 minutes longer. While squash is baking in oven, make topping: Place 3 tablespoons of melted butter in a medium skillet. Add 1/3 cup toasted hazelnuts and cook for about 2 minutes, stirring constantly, until butter begins to brown. Remove from heat and add 1 tablespoon water. (Mixture will bubble up.) Let sit for 1 minute. Add 1 tablespoon lemon juice and a pinch of salt. Stir. Set aside. Rotate the pan of squash in the oven and cook for 10 more minutes. Turn all squash slices and return pan back to a 425 degree oven for 10 to 15 minutes to brown the other side. Transfer cooked squash slices to a nice serving bowl. Pour topping over top and sprinkle with chives, if desired. Enjoy! Thanks, again, to America’s Test Kitchen for this great recipe! --Betty :) ♥♥♥♥
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