Grilled Squash with Spiced Butter & Hazelnuts
A compound butter made with traditional Middle Eastern spices adds warmth to grilled acorn squash, which are cooked on a stovetop grill pan in this easy recipe. Toasted hazelnuts lend texture and heartiness to create a perfect comfort-food dish for winter. Serve with a hearty farro or wild rice salad and a loaf of crusty bread for a satisfying meatless supper
Ingredients
- 8 Tbs. unsalted butter at room temperature (1 stick)
- 2 Tbs. firmly packed dark brown sugar
- 1 Tbs. ground cinnamon
- Kosher salt and freshly ground pepper
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cardamom
- 1/4 tsp. freshly grated nutmeg
- 1 tsp. fresh lemon juice
- 2 squash Thelma Sanders or Golden Pippin, about 2lbs each
- Olive oil for brushing
- 1/4 cup hazelnuts toasted and skinned
Instructions
- In a food processor, combine the butter, brown sugar, cinnamon, 1/2 tsp. salt, the coriander, cardamom, nutmeg and lemon juice. Pulse until well blended. Transfer the butter to a piece of plastic wrap, shape into a log and enclose in the plastic wrap. Refrigerate until ready to use.
- Trim the ends off the squash, cut in half lengthwise and scoop out the seeds. Cut each half lengthwise into slices about 1 inch (2.5 cthick. Place the slices on a baking sheet, brush both sides with olive oil and season both sides with salt and pepper.
- Preheat a grill pan over medium-high heat. Working in batches, place the squash slices on the pan and cook, turning once, until tender and slightly charred, 5 to 7 minutes per side.
- Transfer the squashes to a platter. Cut the spiced butter into slices and place on the warm squash to melt. Sprinkle with the hazelnuts and season with more salt and pepper, if desired.