Roasted Butternut Squash with Hazelnuts

Yields: 10 servings

Ingredients:

• 2 butternut squash, peeled and cut into ¾” dice
• 1 Tb+1tsp sugar
• 4 Tb 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.

Click here to watch Chef Jack making this dish.