Roasted Butternut Half-moons with Hazelnuts and Sage Butter Vinaigrette

This will fill the kitchen with all sorts of wonderful aromas.

INGREDIENTS:

METHOD:

Heat the oven to 325°F. Cover a sheet pan with foil (you may need 2 depending on the size of your squash) and spray or rub evenly with oil.

Cut the leeks into 2-inch chunks, then slice into ¼-inch wide strips or halve the onions through the root, then cut into ¼-inch strips.

Cut the bulb off the squash and halve lengthwise. Scoop out the seeds and slice the halves across into ½-inch thick slices. Cut the top of the squash lengthwise and slice into ½-inch thick half-moons. Toss all into a bowl and spray or drizzle with oil to lightly coat them all over. Season with salt and pepper. Arrange on the prepped baking sheet in a single layer with no overlap. Roast 30 minutes or until the slices are golden, crisp on the edges, and tender.

While the squash cooks, heat a medium sauté pan over medium heat. When hot, film with oil and heat. Add the leeks or onion and cook until tender. Remove from pan and place on a serving platter and keep warm.

Heat a very small pan over medium-low heat, and then add butter. Cook gently until browning a little and nutty smelling. Pour into a cup or small bowl.

Add the 3 tablespoons oil to the small pan and heat up. Add sage leaves and cook, stirring gently, until they are darkened on both sides and the oil no longer bubbles. Gently remove the leaves, allowing them to drip back into the pan and place on a paper towel to drain and crisp up. Add the garlic to the oil and fry gently until fragrant and golden. Pour the oil into the butter through a fine-meshed strainer, then dry the garlic chips on a paper towel.

Make the dressing; place the vinegar into a mixing bowl, season with salt and pepper, then slowly drizzle in the butter oil mixture while whisking vigorously until you have a dressing. Taste. If needed add more vinegar. It is okay of the dressing is not completely emulsified.

When the squash is done, remove from the oven and transfer to the platter with the leeks or onions. Arrange so there is a little overlap, then drizzle with the dressing. Scatter with the hazelnuts, garlic chips, and then the sage leaves. Serve right away.

Chef’s Notes: If you wish, you can use rosemary to flavor the oil. Just use a 1-inch sprig and cook until it stops bubbling and the oil is fragrant. Do not use the fried needles in the dish. You could also add a few drops of toasted pumpkin seed oil at the end, or use a little hazelnut oil if you do not want to use butter in the dressing.

Serves: 4

Source: Chef Andrew E Cohen