Roast Butternut Squash Hazelnut Casserole


1 Butternut Squash, cut into 2″ pieces

1-2 tbs Vegetable oil

2 cups Happy Creek Farm Hazelnuts

½ cup maple syrup

¼ cup hazelnut oil

¼ tsp cayenne

½ Salt

½ pepper

325 g Tree Island Chai Latte Greek yogurt


Roasted Squash

Peel and cut butternut squash into 2 inch chunks.

Toss in vegetable oil to coat, season with salt and pepper.

Roast in 350 degree oven for 15 to 20 minutes until tender.

Toss squash with hazelnut oil and ¼ cup of maple syrup.

Place in casserole dish; sprinkle with spiced hazelnuts.

Place back in oven for 15 to 20 minutes until golden and delicious.

Serve with a spoonful of Tree Island Chai Latte yogurt.

Spiced Nuts*

Place hazelnuts on a baking sheet. Roast at 350 degrees for 5 minutes.

Fold nuts in a tea towel and rub with hands to remove the skins.

Toss cleaned nuts with remainder of maple syrup, cayenne pepper and salt.

Put the nuts back on baking sheet, and bake in oven for another 5 to 7 minutes until golden

Cool. Crush nuts lightly.

* Or use Happy Creek Farm Spiced Hazelnuts to save time.

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