Hazel and Butternut Squash “Stuffing”

This fall recipe was inspired by Chef Sean Sherman and his new cookbook, The Sioux Chef’s Indigenous Kitchen. We partnered with Chef Sherman to develop a menu for your autumn table. Enjoy. 

By / Photography By Haley Morris | September 13, 2018

Ingredients

  • 2 butternut squash, sliced longwise and gutted
  • Sunflower oil
  • Himalayan salt
  • 2 tablespoons hazelnut oil
  • 4 tablespoons maple syrup
  • 1 cup hazelnuts, lightly crushed

Instructions

Serves 4–6

Preheat oven to 400°F.

Next, generously drizzle sunflower oil over the flesh of the butternut squash and sprinkle with salt. Place squash flesh down on a baking sheet and place in oven. Bake until squash gives a little when skin is pressed down, about 20 minutes or so. Be careful not to overcook, to retain some structure.

When squash is ready, remove from oven and let it cool enough to handle. Once cooled, remove the skin. Next, cut the squash into small cubes and, in a large bowl, mix together the squash, hazelnut oil, maple syrup and salt to taste. When ready to serve, top with the lightly crushed hazelnuts.

Related Stories & Recipes

Ingredients

  • 2 butternut squash, sliced longwise and gutted
  • Sunflower oil
  • Himalayan salt
  • 2 tablespoons hazelnut oil
  • 4 tablespoons maple syrup
  • 1 cup hazelnuts, lightly crushed
We will never share your email address with anyone else. See our privacy policy.