Roasted Butternut Squash with Hazelnuts and Sage SauceClick to Play

Roasted Butternut Squash with Hazelnuts and Sage Sauce

Mary Ann Esposito

Here is a great accompaniment to roast pork. Use butternut squash to approximate the flavor of zucca gialla.

Serves 4-6


3 tablespoons Filippo Berio extra virgin olive oil
1/3 cup warm honey
1 medium size butternut squash, peeled and seeded and cut into 1-inch chunks
Salt to taste
1 stick unsalted butter
1/4 cup minced fresh sage leaves
1/2 cup toasted hazelnuts or walnuts


Preheat oven to 350°F.

Combine the oil, honey and salt in a large bowl. Add chunks of squash and toss to coat well.

Spread on a rimmed baking sheet and roast for 25-30 minutes or until tender.

Meanwhile melt the butter in small saucepan and add the sage leaves. Turn off heat and let steep. When squash is cooked toss with the butter mixture in a bowl; sprinkle with nuts and serve.

This recipe is featured on show 2313 - Let's Make Dinner.

item recipe is featured in Episode 2313 of Season 23.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment