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Kosher Nexus
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Roasted Butternut Squash With Hazelnuts

Ingredients:

  • 2 butternut squash, peeled and cut into ¾” dice
  • 4 tsp. sugar
  • 4 tbsp. olive or vegetable oil
  • 2 tsp. salt
  • 1 cup chopped hazelnuts, toasted

Method:

  1. Combine squash, sugar, oil and salt. Place on baking sheets in a single layer. Bake in a 400° oven until tender, about 25-30 minutes. Remove from oven and toss with hazelnuts.