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Roasted Butternut Squash

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A fairly easy but impressive holiday dinner, packed with flavour.

Ingredients: 
1 butternut squash, halved and deseeded
1 onion, finely diced
2 cloves garlic
250g mushrooms, chopped
50g hazelnuts, toasted and chopped
Fresh basil
Salt and pepper

Directions: 
1. Preheat the oven to 200C. 
2. Spray the butternut squash with a little oil, or rub with oil-coated kitchen towel. Place cut-side down on a baking tray and bake 15 minutes. Turn cut-side up and bake for 30 mins more or until done. 
3. Meanwhile, sauté the onion until slightly translucent. Add the garlic, mushrooms, and toasted hazelnuts and continue to cook. When just about cooked, stir in some fresh basil and season. 
4. When the squash is cooked, removed some of the flesh from the skin to hollow the squash out slightly. Mash, and mix with the mushrooms. Place back into the squash and bake 5 minutes more.

Broccoli with Hazelnuts

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Quick, easy, and incredibly delicious, this serves 4 as a side.

Ingredients:
1 head broccoli, cut into florets (save the stem for salads or stir-fry)
1/4 cup hazelnuts
1/4 tsp ground ginger
1/4 tsp chilli flakes
1/2 tbsp soy sauce

Directions:
1. Lay the hazelnuts on a baking tray. Place in an oven heated to 170C for about 10 minutes, or until golden.
2. Meanwhile, bring a pot of water to a simmer. Add the broccoli and cook 4-5 minutes until done to your liking. Drain, and run under cold water to stop further cooking.
3. Remove hazelnuts from oven, place into a tea towel, and rub to remove the skins. Allow to cool until suitable to handle, and then roughly chop.
4. Toss the broccoli with nuts, ginger, chilli flakes, and soy sauce in the pot to heat through.