Ingredients:

  • 1 medium banana squash (about 2-3 pounds / 900g-1.4kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 6 tablespoons unsalted butter (85g)
  • 10-12 fresh sage leaves
  • Pinch of red pepper flakes (optional)
  • 1/4 cup whole hazelnuts (30g)
  • Freshly chopped parsley (optional)
  • Flaky sea salt (such as Maldon)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  2. Roast for 35-45 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While the squash roasts, toast the hazelnuts. Place the hazelnuts on a baking sheet and bake for 8-10 minutes, or until the skins are fragrant and starting to crack. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently.
  4. Wrap the toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much of the skins as possible. Roughly chop the hazelnuts.
  5. Melt butter in a medium saucepan over medium heat. Once melted, add sage leaves and red pepper flakes (if using). Continue to cook, swirling the pan frequently, until the butter turns a nutty brown color and has a toasted aroma (about 5-7 minutes). Be careful not to burn the butter! Remove from heat.
  6. Transfer the roasted banana squash to a serving bowl. Drizzle with sage brown butter. Sprinkle with toasted hazelnuts, parsley (if using), and a pinch of flaky sea salt. Serve immediately.