Winter Squash Wedges With Gorgonzola Butter and Hazelnuts

harpercollins dinner fall winter side vegetarian butter hazelnut wheat/gluten-free cheese blue cheese

Andrea Bemis

4 servings

Source

Ingredients

1 clove of garlic, minced

Sea salt

3 tablespoons unsalted butter, room temperature

3 tablespoons Gorgonzola or any blue cheese

1½ pounds winter squash, cut into ½ -inch-thick wedges

2 to 3 tablespoons melted butter

Sea salt

Minced parsley for serving

2 tablespoons toasted and crushed hazelnuts

Freshly ground black pepper

Method

In a medium-sized bowl, pound the garlic and a hefty pinch of salt with the back of a spoon until a paste forms. Add the butter and cheese and mix until well incorporated. Set aside.

Heat a cast-iron skillet over medium-high heat and brush the squash wedges with a little melted butter. Add the squash to the skillet and cook, undisturbed, for a few minutes. Once the squash begins to brown up a bit, turn the wedges and continue to cook, turning them every few minutes, until they are tender, about 25 minutes. Season with a pinch of salt.

Spoon a thin layer of the Gorgonzola butter onto a platter and top it with the squash. Sprinkle with the minced parsley, hazelnuts, and freshly ground black pepper.