Inspired by “The Mitsitam Cafe Cookbook” (a gift from my step-mother-in-law to be, or simply, the wonderful Alice!). This cookbook includes recipes from the Smithsonian National Museum of the American Indian. Local, local, native, and local. This post is picture-rific!

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Bobby's dad, Dan, taosting the hazelnuts.
Bobby’s dad, Dan, taosting the hazelnuts.
Fresh picked beauties.
Fresh picked beauties.
Father-Son teamwork!
Father-Son teamwork!
Once the hazelnuts are toasted, you can peel the skins off easily. Or, wrap them in a tea towel and rub for quicker shedding.
Once the hazelnuts are toasted, you can peel the skins off easily. Or, wrap them in a tea towel and rub for quicker shedding.

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Hazelnut and Honey-Roasted Acorn Squash

Ingredients

  • 3/4 cup hazelnuts, toasted and skinned
  • 1/2 stick unsalted butter, room temp
  • 2 tablespoons honey
  • 2 medium to large acorn squash, unpeeled, seeded, and cut into 1-inch thick wedges
  • sea salt & freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 365. In a food processer, pulse nuts until coarsley ground. Add butter and pulse. Add honey and mix ingredients. Grease baking sheet with butter. Arrange squash wedges skin side down. Sprinkle with S&P. Spread with hazelnut butter - roast until fork tender for about 40 minutes.
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