Ingredients

• 2kg butternut squash or mixed autumn squash, peeled and cut into 2-3cm chunks
• 3 tbsp rapeseed or olive oil
• Sea salt and cracked black pepper
• 100g unsalted butter
• 12-15 sage leaves
• 1 tbsp sherry vinegar or lemon juice
• 75g toasted hazelnuts, roughlychopped
• Optional: Fresh parsley, chopped

Method

1. Heat the oven to 200°C (180°C fan).

 2.Toss the squash with the oil, salt and pepper then roast for 30-35 minutes, turning once, until caramelised and tender.

3. Meanwhile, melt the butter in a pan over a medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty. Remove from the heat and stir in the sherry vinegar or lemon juice.

4. Toss the roasted squash with the brown sage butter.

5. Finish with the toasted hazelnuts and a sprinkle of chopped parsley before serving.