Hazelnöt & salvia krossad butternut squash

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1. 1
   Tip the squash into a large microwavable bowl with 4 tbsp water and season. Cover with a microwaveable plate or lid and microwave for 12-15 mins or until very tender.
2. 2
   Meanwhile, tip the butter into a frying pan and melt over a medium heat. Allow to cook for 2-3 mins until golden brown with a biscuity smell. Add the whole sage leaves for the last minute to crisp up. Remove and set aside.
3. 3
   Crush the cooked squash with a potato masher and stir though most of the brown butter, the chopped sage, the nutmeg and a generous pinch of salt. Drizzle over the remaining butter and scatter with the hazelnuts and crispy whole sage leaves.