How many times within the last month have you pulled the side salad default? You know what I’m talking about. This is when, knowing that you should probably eat some vegetables with your meal, you open a bag of lettuce, pull out a handful of greens, and drop them on your plate.

It’s good that you’re trying—most people don’t even bother with produce—but even you can admit that the side salad default quickly grows tiresome.

So turn to this simple side dish that builds its foundation with butternut squash. When roasted, butternut squash takes on an almost creamy texture that teams up well with the crunchy hazelnuts and pomegranate seeds in the following recipe. The brown butter dressing that tops the squash brings out the roasted and toasted flavors of the vegetable. Serve it alongside roast chicken, seared steaks, broiled pork chops, or a substantive fish such as salmon.

And, hell, have seconds. One cup of roasted squash contains a whopping seven grams of fiber for only 82 calories.

Roasted squash with hazelnuts and brown butter

Recipe by Erling Wu-Bower, chef de cuisine for Nico Osteria in Chicago

What you’ll need:
1 butternut squash, peeled and cut into 1 1/2-inch cubes*
2 Tbsp olive oil
Salt and pepper, to taste
2 Tbsp butter
1 Tbsp lemon juice
1 Tbsp champagne or white wine vinegar
1 tsp honey
½ blanched husked hazelnuts, toasted
½ cup pomegranate seeds
4 oz. goat cheese, crumbled

How to make it:
1. Preheat your oven to 400°F. On a large baking sheet, toss the squash with the olive oil, salt, and pepper. Roast the squash in the oven until tender, about 20 minutes.

2. As the squash roasts, make the brown butter dressing. In a small saucepan over medium heat, melt the butter and cook until the butter solids begin to brown, 5 to 7 minutes. Remove the butter from the heat and add the lemon juice, vinegar, and honey.
3. Roughly crush the hazelnuts using the bottom of a heavy pan.
4. In a medium bowl, toss together the dressing, hazelnuts, and pomegranate seeds. Season to taste with salt and pepper.
5. Remove the squash from the oven. Divide the squash among 4 bowls, and spoon the dressing over the squash. Top with 1 oz. of goat cheese per serving. Makes 4 servings.

*Some grocery stores sell pre-cut butternut squash in the produce section. If you can only find whole squash, Chef Wu-Bower recommends using a vegetable peeler to remove the skin.

Try our other male fertility recipes.

Source : Men’s Health

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