Butternut Squash with Sage and Hazelnuts

Butternut Squash with Sage and Hazelnuts

Bring butternut squash with sage and hazelnuts to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Brown Ale when the food is ready.

Ingredients

Serves 4

• 800 g peeled butternut squash, cubed

• 2 tbsp olive oil

• 12 sage leaves

• 50 g hazelnuts, chopped

• 1 tbsp balsamic vinegar (check the label is gluten-free)

• 1/4 tsp salt

Instructions

1. Heat oven to 210°C, 190°C fan. Toss squash with oil and salt and spread in a roasting tin.

2. Roast for 25 minutes, turn and add sage and nuts.

3. Roast for another 10–15 minutes until squash is tender and nuts lightly toasted.

4. Drizzle with balsamic while hot, toss gently and serve.

Serving Suggestions

Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.

Pairing Tips

Start with Brown Ale. Nutty, gently caramelised malt picks up roasted flavours and warm spices without the sharpness of a heavily hopped beer. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.