Off the heat, over squash wedges caramelized at the edges, a thread of Moulin de Maneyrol’s hazelnut oil releases the warm scent of toasted nuts, a virgin oil cold pressed in the Dordogne from lightly roasted hazelnuts.
Serves 4 · 45 min
- Heat the oven to 400°F (200°C) and cut a butternut squash into wedges.
- Toss with a little neutral oil and salt, then roast for about 35 minutes, until tender.
- Off the heat, drizzle with 2 tbsp of hazelnut oil.
- Top with chopped toasted hazelnuts, crumbled goat cheese and a few thyme leaves.
The star of this recipe: Hazelnut Oil, by Moulin de Maneyrol.
