Browned butter is such an awesome accompaniment to so many vegetables. I am lucky enough to have access to delicious hand-rolled pastured butter from Wisconsin. Here, I pair it with butternut squash and hazelnuts for a quick, comforting side dish. This went great with our roasted chicken. Enjoy!
Serves 3-4.
Ingredients
1 small butternut squash
1-3 Tbsp coconut milk (optional)
1/4 cup butter
1/4 cup hazelnuts, chopped
coconut oil
Preparation
Source:
http://www.paleotable.com/2011/02/butternut-squash-with-hazelnut-brown.html
Read about
Mashed Butternut Squash
Check for Paleo eBook
Serves 3-4.
Ingredients
1 small butternut squash
1-3 Tbsp coconut milk (optional)
1/4 cup butter
1/4 cup hazelnuts, chopped
coconut oil
Preparation
- Preheat oven to 400 degrees F.
- Cut butternut squash lengthwise, scoop out seeds, and rub insides with coconut oil.
- Bake for 45-60 minutes or until flesh is completely soft.
- Remove from oven. Process until smooth.
- While squash bakes, slowly warm butter in a small pan over medium-low heat. When it starts to brown and become fragrant, add hazelnuts and continue to cook for 1-2 minutes, being careful that the butter doesn't burn.
- To serve, scoop squash onto plates and drizzle hazelnut brown butter over the top.
Source:
http://www.paleotable.com/2011/02/butternut-squash-with-hazelnut-brown.html
Read about
Mashed Butternut Squash
Check for Paleo eBook
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