Roasted Squash and Brown Butter Sauce

The nuttiness of brown butter is the highlight of this dish. It pairs well with the subtle sweetness of roasted squash.

Serves 2 to 3
Preparation Time 25 minutes
Cooking Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 500 grams squash, peeled, deseeded, and sliced into 1⁄2-inch cubes
• salt and freshly ground black pepper
• 1 stick unsalted butter
• 2 tablespoons coarsely ground hazelnuts or walnuts
• 2 tablespoon heavy cream
• 4 sage or basil leaves, chopped into thin strips
• salt and freshly ground black pepper
• 150 grams angel hair spaghetti, cooked according to package directions
• 2 tablespoons dried cranberries grated Parmesan cheese, to serve

Method

1 In a heatproof dish, drizzle olive oil over squash. Season with salt and pepper and mix well. Roast until tender in a turbo broiler, set at 175°C for 40 minutes; stir halfway through cooking. Set aside.

2 In a large skillet, melt butter over medium high heat. Add nuts and continue cooking until butter is golden brown. Add the heavy cream and sage and cook for a few seconds. Add the roasted squash and mix well. Season to taste with salt and pepper.

3 Toss in noodles and transfer to a serving dish. Top with dried cranberries and grated Parmesan cheese.