Hazelnut Brown Butter Spaghetti Squash Recipe

Inspired by Chef David Drew of Cambridge Brewing Company

Prep time: 10 minutes
Total time: 55 minutes

• 1 spaghetti squash
• EVOO
• Kosher salt and fresh black pepper, to taste
• ½ stick unsalted butter
• 1 heaping tablespoon Fastachi Roasted Hazelnut Butter
• 1 small shallot, minced
• 3 chopped sage leaves
• ¼ cup Fastachi Dried Cranberries, chopped

Preheat oven to 350F. Slice the spaghetti squash in half and scoop out the seeds. Rub the squash generously with EVOO, salt, and pepper. Place the squash, cut side down, on a baking sheet and roast until flesh is tender, and a knife can slice skin with little resistance, about 35-40 minutes. Flip squash cut side up once out of the oven and let cool until it is safe to handle.

Heat a medium nonreactive skillet on medium high. Add the butter. As soon as the butter stops bubbling, add the hazelnut butter. Stir until components are mixed together, and keep stirring to prevent burning. Once the hazelnut butter is fragrant, add shallot and sage and sauté for about 1-2 minutes. Remove from pan and let cools slightly. Scoop out the fibers from the spaghetti squash into a large bowl, gently mix with sauce. Garnish with dried cranberries.