Hazelnut & sage crushed butternut squash

• butternut squash↗1 large

  (about 1.2 kg), peeled, deseeded and cut into 3cm chunks

• butter↗50g g
• sage↗1 tbsp finely chopped tbsp

  plus a few whole leaves to serve

• nutmeg↗good grating of

  good grating of

• hazelnuts↗50g blanched g

  roughly chopped

Step-by-step instructions

1. 1

   Tip the squash into a large microwavable bowl with 4 tbsp water and season. Cover with a microwaveable plate or lid and microwave for 12-15 mins or until very tender.

2. 2

   Meanwhile, tip the butter into a frying pan and melt over a medium heat. Allow to cook for 2-3 mins until golden brown with a biscuity smell. Add the whole sage leaves for the last minute to crisp up. Remove and set aside.

3. 3

   Crush the cooked squash with a potato masher and stir though most of the brown butter, the chopped sage, the nutmeg and a generous pinch of salt. Drizzle over the remaining butter and scatter with the hazelnuts and crispy whole sage leaves.