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RECIPES

Hazelnut Brown Butter Spaghetti Squash

1 spaghetti squash
 EVOO
 Kosher salt and fresh black pepper, to taste
1/2 stick unsalted butter
1 heaping tablespoon Fastachi roasted hazelnut butter
1 small shallot, minced
3 chopped sage leaves
1/4 cup dried cranberries, chopped
Preheat over to 350F. Slice the spaghetti squash in half and scoop our 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 saute for about 1-2 minutes. Remove from pan and let cool slightly. Scoop out the fibers from the spaghetti squash into a large bowl, gently mix with sauce. Garnish with dried cranberries.

Inspired by Chef David Drew of Cambridge Brewing Company.