See A&M turn an unwieldy butternut squash into sweet, melting slices (topped with an utterly addictive sage pesto) in melissav's recipe for Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto. And don't miss Amanda's no-nonsense method for removing hazelnut skins.
This week's videos were once again shot and edited by talented filmmaker Elena Parker.
7 Comments on Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto:
This looks so good and I bet the pesto would work with other veggies, too. Amanda, I don't think your mike was on through this segment...but too late now! :-)
I do the same as Amanda with the hazelnuts, actually right on the pan they've been roasting on once they're cool enough to roll between my palms, then I dump the pan into the sink. Still it seems there are nut skins flying... but much better than being permanently embedded in the dish towel fibers.
Loved the pesto for this, we made it tonight, not quite sure about the 500 degree oven and the pan on the bottom of the oven, but I did it and it worked. Did not add the last oil to the pesto and it still was fantastic. Will make this again for sure, thanks!
I'm unhealthily excited that Amanda and I share a hazelnut-skinning method. Whenever I used a dishtowel I ended up with brown flakes stuck to everything for days, plus an extra dishtowel to wash. I actually roll them back and forth between my hands, then just brush off the counter. So much easier!
great recipe; thanks for the hazelnut peeling tip!
I love the method for removing the skins that Amanda demo'd, I can't tell you how many recipes I've just passed over because it called for skinned hazelnuts! No more!. Would it work as well for pistacio's?
My foolproof method for peeling hazelnuts it to by them already skinned from www.ohnuts.com :-). I love hazelnuts but despise peeling them.
So fun to watch you guys make this. Definitely going to use your plating suggestion next time!
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