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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Butternut Squash with Bleu Cheese and Hazelnuts Recipe

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This recipe for Butternut Squash with Bleu Cheese and Hazelnuts is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs butternut squash (pumpkin will also work) cut into 1" pieces
5 Tbsp olive oil (2 at first, then 3)
Salt & Pepper
1/2 cup hazelnuts
1 Tbsp sherry vinegar, red wine vinegar, or champagne vinegar
1 tsp Dijon mustard
6 ups mixed greens
1/2 small red onion, thinly sliced
4 ozs Bleu cheese (1 cup)
Directions:
Directions:
Preheat oven to 400º F.

On a rimmed baking sheet, toss the squash with 2 Tbsp of olive oil, 1/2 tsp salt & pepper.
Roast, tossing once, until golden brown and tender 30 - 35 minutes.
Let cool slightly.

Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in the oven, tossing occasionally, until fragrant - 10 - 12 minutes.
Rub the hazelnuts with a clean towel to remove skins, roughly chop.

In a large bowl, whisk together the vinegar, mustard, the remaining 3 Tbsp of olive oil, and 1/4 tsp S&P.
Add the squash, hazelnuts, greens and onion.
Toss to combine.
Sprinkle with Bleu cheese.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
This is kind of a salad, but a very hearty one and the hazelnuts just make it wonderful. If you don't care for Bleu cheese, you can use the milder Gorgonzola or even Feta. It's all good.

 

 

 

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