WINTER SQUASH WEDGES WITH GORGONZOLA BUTTER AND HAZELNUTS

Winter Squash Wedges With Gorgonzola Butter and Hazelnuts image

Provided by Andrea Bemis

Yield 4 servings

Number Of Ingredients 12

For the Gorgonzola butter:
1 clove of garlic, minced
Sea salt
3 tablespoons unsalted butter, room temperature
3 tablespoons Gorgonzola or any blue cheese
For the winter squash:
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

Steps:

Make the Gorgonzola butter:
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.
Make the squash:
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.