Roasted Butternut Squash, Hazelnut and Sage Salad

Spelt Bread Finish


Serves 4-6

  • 2 Butternut Squash – Peeled and Deseeded
  • 75g Hazelnuts
  • 12 Sage Leaves
  • Olive Oil
  • Salt and Pepper


  1. Preheat oven to 220c/Gas Mark 6. Spelt Bread
  2. Dice the Butternut Squash into 2cm cubes, place into a lined roasting tray, drizzle with Olive Oil and put into the oven for 30-35 minutes. Move the Butternut gently after 20 minutes to allow to colour on all sides. Spelt Bread
  3. In a separate tray, place the Hazelnuts and put into the oven for 8-10 minutes until the skins begin to blister. Take out of the oven and allow to cool. Spelt Bread
  4. Once the Hazelnuts have become warm enough to handle, place them into a clean Tea-Towel. Fold over the towel and rub vigorously to remove most of the skins Spelt Bread
  5. Place skinless Hazelnuts into a bag and crack gently with a rolling pin Spelt Bread
  6. Once the Butternut has cooked, take out of the oven and season to taste. Sprinkle the Hazelnuts over the Roasted Butternut Spelt Bread
  7. To shred the Sage, place 4 leaves on top of each other and roll them up tightly. Finely chop along the Sage and repeat with the rest of the Sage Spelt Bread
  8. Sprinkle the Sage over the Roasted Butternut and Hazelnuts and serve while still warm  

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