Hazelnuts…More Than Just Delicious

Hazelnuts rank #1 in tree nuts for folate. This translates into a decreased risk of neural tube birth defects and may help to reduce the risk of cardiovascular disease and depression. They also have the highest proanthocyanidin content of any tree nut, which may help reduce the risk of blood clotting and urinary tract infections. Hazelnuts are particularly high in manganese and copper. Copper is needed for iron absorption and manganese is necessary for bone formation.

Hazelnut Butternut Squash

• 1/2 cup hazelnuts
• 2 medium butternut squash, peeled, seeded, cubed
• 2 Tbsp extra virgin olive oil
• Sea salt & pepper to taste
• 4 Tbsp butter
• 2 cups onions or leeks, sliced
• 1 Tbsp. fresh sage, minced
• 2 tsp. fresh thyme, minced
• 1/4 tsp. nutmeg
• 5 oz baby spinach, washed
• 5-6 oz soft goat cheese, crumbled (optional)
• 1 cut plain unsweetened hazelnut milk

Directions

Preheat oven to 400 degrees

Heat hazelnuts in a skillet over medium-low heat. Cook, stirring frequently, until nuts turn a little brown and fragrant. Transfer to a plate to cool.

Place butternut squash, oil, salt, and pepper in a large bowl and toss to coat evenly. Transfer onto a baking sheet and roast until just tender and beginning to brown, about 25 minutes. Set aside.

Reduce oven to 375 degrees.

Heat 3 Tbsp butter in medium pan over medium heat and add onions, sage, thyme, and nutmeg. Cook 15 minutes or until onions are soft. Remove from heat and stir in spinach.

Butter a 9 x 13 baking dish; spread half the onion mixture over the bottom. Next layer half of the squash and half of the goat cheese. Repeat the layering with the rest of the onion mixture, squash and cheese. Pour the hazelnut milk over the gratin. Chop the nuts and sprinkle over the top. Bake uncovered until bubbling, about 35 minutes.