Yields: 10 servings


  • 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


  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.