Go Back
Print
Butternut squash with apples and hazelnuts

Butternut Squash Rounds with Hazelnut-Apple Gremolata

Rounds of roasted squash are topped with a mixture of hazelnuts, green apple, lemon, garlic and parsley. Think of it as an all-vegetable, gluten-free bruschetta.
Servings 4
Author Turnip the Oven

Ingredients

For the butternut squash

  • 1 large or two small butternut squash
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper

For the gremolata

  • 1 cup hazelnuts toasted and cooled
  • 1/4 cup packed fresh parsley
  • 1 clove garlic chopped
  • 1 small Granny Smith apple 1 cup, peeled and finely diced
  • Zest of 1 lemon plus 2 teaspoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F. Cut the squash in half crosswise, separating the neck from the bulb. Reserve the bulb for another use. Peel the neck and cut it crosswise into 3/4-inch thick slices. You should have at least 8 rounds. Toss with the olive oil and a big pinch of salt and pepper and arrange in a single layer on a baking sheet. Roast for 30 minutes, flipping once halfway though, until the center of each round is tender when pierced with a knife. (At this point, if you want to give the squash nice charred edges, run it under the broiler for 1 to 2 minutes.)
  2. While the squash roasts, make the gremolata. Combine the hazelnuts, parsley, and garlic in a food processor and pulse until finely chopped. Transfer to a bowl and stir in the apple, lemon zest and juice, olive oil, salt, and pepper.
  3. To serve, arrange the squash on a serving platter and top each round with a big spoonful of the gremolata.