Creating Butternut Squash with Brown Butter Hazelnuts is simple. Just follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Squash: Peel and cube the butternut squash into bite-sized pieces.

3. Toss with Oil: In a large bowl, toss the squash with a drizzle of olive oil, salt, and pepper until evenly coated.

4. Roast the Squash: Spread the squash in a single layer on a baking sheet. Roast in the preheated oven for about 25 minutes, or until tender and lightly caramelized. Stir halfway through cooking for even roasting.

5. Brown the Butter: While the squash is roasting, melt the butter in a skillet over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.

6. Add Hazelnuts: Add the chopped hazelnuts to the browned butter, stirring to coat. Cook for an additional 2-3 minutes until the hazelnuts are toasted and fragrant.

7. Combine: Once the squash is roasted, transfer it to a serving bowl. Pour the brown butter and hazelnut mixture over the squash. If desired, add fresh sage and a drizzle of maple syrup for an extra layer of flavor.

8. Toss and Serve: Gently toss everything together until the squash is well coated. Adjust seasoning with additional salt and pepper if necessary.