Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C), then carefully peel and deseed 2 pounds of butternut squash before cutting it into uniform 1-inch cubes.

2. 2

   In a large mixing bowl, thoroughly combine the 1-inch butternut squash cubes with 3 tablespoons of olive oil, 12 fresh sage leaves, 0.5 teaspoon of ground cardamom, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper until every piece is evenly coated.

3. 3

   Arrange the seasoned butternut squash in a single, even layer on a large baking sheet, ensuring not to overcrowd the pan for optimal roasting.

4. 4

   Roast the butternut squash in the preheated oven for 25 minutes, gently flipping the cubes halfway through, until they become tender and beautifully caramelized.

5. 5

   While the squash is roasting, toast 0.25 cup of chopped hazelnuts in a dry pan over medium heat for approximately 3 to 5 minutes until they are fragrant and lightly golden, stirring frequently to prevent burning.

6. 6

   Carefully remove the roasted butternut squash from the oven and transfer it to an elegant serving platter.

7. 7

   Evenly scatter the toasted 0.25 cup of chopped hazelnuts over the warm roasted butternut squash for added texture and flavor.

8. 8

   Just before serving, drizzle the dish with 2 tablespoons of balsamic glaze to enhance its sweet and tangy notes, if desired.