Toasted hazelnut oil drizzled over caramelized squash, added after roasting for maximum flavor.

INGREDIENTS

  • 1 butternut squash, cubed
  • 2 tbsp Balsam Hazelnut Oil
  • Salt
  • Chopped hazelnuts and sage, to finish

METHOD

  1. Roast the squash with a neutral oil until tender and caramelized.
  2. Toss with hazelnut oil right before serving.
  3. Top with chopped hazelnuts and sage.

Save the hazelnut oil for after roasting — its toasted flavor is best added at the end, not baked in.