If roasted squash doesn’t shout autumn, I’m not sure what does? Paired with sage butter and toasted hazelnuts, it makes the perfect autumnal dish. 

This would make a beautiful dinner party side without any of the fuss. Serve it alongside roast chicken, pork or turkey, or pair it with a vegetarian centrepiece for a delicious meat free meal. 

Ingredients

Squash: 

•    60g hazelnuts, roughly chopped
•    1 medium butternut squash, peeled, cut in half, deseeded and cut into slices (700-900g peeled weight)
•    3 garlic cloves, skin on, lightly crushed
•    3 tbsp extra virgin olive oil
•    1 tbsp dried thyme
•    100g goat’s cheese (optional)

Sage butter:

•    80g salted butter 
•    12 fresh sage leaves 

Method  

1. Preheat the oven to 200°C fan / 220°C conventional / Gas 7
   
2. Place a dry frying pan over a low-medium heat. Add the chopped hazelnuts and toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside. 
   
3. Place the sliced squash on a large roasting tray. Add the crushed garlic, olive oil and dried thyme. Season generously with salt and pepper, then toss well to coat. Arrange the squash in a single layer, leaving a little space between the slices.  
   
4. Roast for 30-40 minutes, turning the squash halfway through, until tender, golden and caramelised around the edges. 
   
5. While the squash is roasting, melt the butter in a small saucepan over a medium heat. 
   
6. Once the butter has melted, add the sage leaves. Allow the butter to bubble gently until the sage leaves are crisp and the milk solids turn golden brown. Remove the pan from the heat. Using a fork or slotted spoon, lift out the crispy sage leaves and set aside.
   
7. Once the squash is roasted, remove the garlic cloves, or squeeze the softened garlic from their skins and toss through the squash. Pour the brown butter over the roasted squash and gently toss to coat.
   
8. Transfer the squash to a serving dish, then scatter over the toasted hazelnuts and crumble over the goat’s cheese, if using. 
   
9. Finish by scattering the crispy sage leaves over the dish, serve immediately.
   

Top Tip

Keep a close eye on the butter once it starts to brown, as it can go from golden and nutty to burnt very quickly. Remove it from the heat as soon as the milk solids turn golden brown.