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Pan-Seared Butternut Squash with Sage Brown Butter and Hazelnuts

A refined Italian-inspired vegetarian main course where caramelized butternut squash meets the nutty depth of browned butter, crispy sage, and toasted hazelnuts. This dish celebrates simple, high-quality ingredients through precise pan-searing techniques.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 2 portions
Course: Main Course, Plat principal
Cuisine: European, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

The Squash Base
  • 800 g Butternut Squash Peeled, seeded, and cut into 2cm cubes
  • 2 tbsp Extra Virgin Olive Oil First cold pressed
  • Sea salt and freshly cracked black pepper to taste
The Brown Butter Sauce
  • 60 g Unsalted Butter High-fat European style butter preferred
  • 12 leaves Fresh Sage Whole leaves
  • 40 g Hazelnuts Toasted and roughly crushed
Garnish
  • 30 g Pecorino Romano Shaved into thin ribbons
  • 1 tsp Aged Balsamic Vinegar Traditional Aceto Balsamico

Equipment

  • 1 Large Non-Stick Skillet Ensures even caramelization without sticking.
  • 1 Chef's Knife For precise cubing of the squash.
  • 1 Mandoline or Vegetable Peeler For shaving the Pecorino cheese.

Method
 

Preparation
  1. Ensure the butternut squash cubes are uniform in size (2cm) and perfectly dry to facilitate even browning.
Sautéing the Squash
  1. Heat the olive oil in the large skillet over medium-high heat until shimmering.
  2. Add the squash cubes in a single layer. Do not crowd the pan; work in batches if necessary.
  3. Sauté for 12-15 minutes, tossing every few minutes, until the cubes are tender and have developed a deep golden-brown crust on multiple sides. Season generously with salt and pepper.
Creating the Beurre Noisette
  1. Reduce the heat to medium. Push the squash to the edges of the skillet and add the butter to the center.
  2. Once the butter begins to foam and smell nutty, add the sage leaves. Fry them for about 1 minute until they are translucent and crisp, but not burnt.
  3. Toss the squash cubes back into the center to coat them thoroughly with the sage-infused brown butter.
Finishing and Plating
  1. Fold in the crushed hazelnuts and remove the pan from the heat immediately to prevent the butter from over-darkening.
  2. Transfer the squash to warm plates. Top with the crispy sage leaves and any remaining butter from the pan.
  3. Finish with shaved Pecorino Romano and a few drops of aged balsamic vinegar for acidity.

Notes

For a vegan version, substitute the butter with a high-quality vegan butter alternative and the Pecorino with nutritional yeast or vegan parmesan.