Ingredients:

1 butternut squash

2 tbsp olive oil

salt and pepper, to taste

2 tbsp butter

1 tbsp lemon juice

1 tbsp white wine vinegar

1 tsp honey

½ blanched husked hazelnuts

½ cup pomegranate seeds

4 oz. goat cheese

Directions:

1. Preheat your oven to 400°F. On a large baking sheet, toss the squash with the olive oil, salt, and pepper.

2. Roast the squash in the oven until tender, about 20 minutes.

3. As the squash roasts, make the brown butter dressing.

4. In a small saucepan over medium heat, melt the butter and cook until the butter solids begin to brown, 5 to 7 minutes.

5. Remove the butter from the heat and add the lemon juice, vinegar, and honey.

6. Roughly crush the hazelnuts using the bottom of a heavy pan.

7. In a medium bowl, toss together the dressing, hazelnuts, and pomegranate seeds.

8. Season to taste with salt and pepper.

9. Remove the squash from the oven.

10. Divide the squash among 4 bowls, and spoon the dressing over the squash.

11. Top with 1 oz. of goat cheese per serving.

Bon Appetit!