Hazelnut Honey Roasted Squash Recipes

Steps:

• Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
• Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
• Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
• Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

Steps:

• Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
• Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
• Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
• Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
• Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
• Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
• Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

Steps:

• Place the hazelnuts, butter, honey and shallot in a food processor; cover and pulse until hazelnuts are finely chopped., Place squash in a greased shallow roasting pan; sprinkle with salt. Spread 1/2 cup hazelnut mixture over squash. Bake, uncovered, at 350° for 35 minutes., In a small bowl, combine the apple, lemon juice, cinnamon and remaining hazelnut mixture. Spoon over squash; bake 10-15 minutes longer or until apples and squash are tender.

Steps:

• Put the mixed nuts into the bowl of a food processor and blitz until finely chopped, then tip out into a bowl. Alternatively, roughly chop using a knife. Put the carrot, celery and onion in a frying pan. Cut the long, thin half of the squash in half lengthways or into quarters (depending on how wide it is) and slice into long, thin slices using a sharp knife or mandoline (reserve the thicker bulb half of the squash for another recipe).
• Drizzle the oil over the veg in the frying pan, then fry for 15-20 mins over a low-medium heat until golden and soft. Scrape the mixture into the chopped nuts and stir in 2 tbsp honey, the chestnuts and nut butter. Stir everything together, then season.
• Oil a 20cm springform cake tin and line the base with baking parchment. Arrange 3-5 sage leaves in the tin, face-down. Finely chop the rest of the sage leaves and add them to the nut mixture. Arrange some of the squash slices in the base of the tin, laying them neatly so the layers overlap slightly to form a spiral pattern. Drizzle over ½ tbsp of the remaining honey. Spoon in half the nut mixture, pressing it firmly into the tin with the back of a spoon, then top with another layer of squash, this time in a single layer rather than overlapping - this will make it easier to cut later. Drizzle over the rest of the honey. Spoon in the remaining nut mixture and press it in firmly with the back of a spoon. Any remaining squash will keep in the fridge for up to three days to use in tarts and quiches, or to be grilled for salads.
• Heat the oven to 180C/160C fan/gas 4. Cover the tin with foil and roast for 30 mins, then uncover and roast for another 20 mins until the top of is golden and crisp. Leave to rest for 15 mins, then invert onto a plate and cut into wedges to serve.

Steps:

• Preheat fan-forced oven to 230°C /445°F (240°C if not fan forced).
• While the oven is heating, place hazelnuts on to a baking tray, roast for 10-15 minutes until skins crack and nuts are roasted. Wrap in a clean tea towel and rub hazelnuts in tea towel to remove skins. Chop nuts and set aside.
• Line a large roasting pan with non-stick baking paper and arrange the pumpkin in pan, spray with oil and season with salt and pepper.
• Roast, turning once, for 15 minutes or until golden brown and tender. Cool to room temperature.
• Place dressing ingredients in a screw-top jar and shake well to combine. Remove lid. Microwave on high (100 per cent) for 10 seconds or until honey is melted. Shake again to combine.
• Combine pumpkin, hazelnuts and feta on a serving platter, drizzle with dressing and serve.

Steps:

• Preheat oven to 450 degrees. Cut squash in half, and remove seeds using an ice-cream scoop or large spoon. Arrange them cut side up on a baking sheet.
• In a small saucepan, heat the butter, honey, and thyme over medium heat until melted and thoroughly combined. Using a pastry brush, coat the squash with butter mixture. Sprinkle with salt and pepper; roast for 30 to 35 minutes, until golden brown and tender.