Loaded Butternut Squash
Oven-roasted butternut squash piled high with a sage-hazelnut stuffing.
- 1 butternut squash halved lengthwise and seeds scooped out
- 1/2 c. hazelnuts
- 1/4 c. sage
- 3 garlic cloves
- 4 tbsp. butter softened
- 2 tbsp. olive oil for drizzling
- 1/2 tsp. Salt
- Pepper to taste
- 3 tbsp. panko bread crumbs for added crunch
- Pomegranate seeds for garnish
Preheat oven to 425°F.
Place butternut squash halves on pan, skin side down. Drizzle with olive oil and sprinkle with salt. Bake for 25 minutes and remove from oven.
Create topping by combining hazelnuts, sage, garlic and salt in food processor. Process ingredients until texture is even and coarse. In a bowl, stir softened butter and topping mixture.
Place topping mixture all over the squash halves and fill crevices with mixture. Optional: Sprinkle with Panko bread crumbs for an extra crunch.
Sprinkle with pepper to taste and bake for another 25 minutes. Insert a fork into the squash to ensure it’s tender and ready to eat, then enjoy as a side dish or vegetarian main course!