Butternut mash with maple and hazelnuts

Happy new year!
2017, new year new possibilities. I had a eating frenzy over the holidays with lots of delicious food and baked goods.
For a lighter meal I made this butternut mash with roasted turkey breast. The mash also goes well with
chicken. It is great side dish. I really like butternut squash, specially oven roasted. 

Butternut mash with maple and hazelnuts
4 servings
2 medium sized butternut squash
2 tbsp olive oil

1/4 cup grated parmesan
2 tbsp butter
1 tsp paprika
1/2 tsp cumin
1 tbsp fresh rosmary, chopped
1/2 - 1 tsp salt
2 tbsp chopped hazelnuts
2 tbsp maple syrup

- Preheat oven to 350F (175C) Line a bakingsheet with parcement paper.
- Cut squash in half, lengthwise.
- Scoop out the seeds using a spoon, add olive oil and half the rosemary. Place cut side down on the baking sheet.
- Bake until very tender, about 30 minutes.
- Scoop out the tender flesh and place in a bowl.
- Add butter in small cubes and stir until melted.
- Season with paprika, cumin, salt, pepper and the rest of the rosemary.
- Add parmesan and taste if you need more salt.
- Roughly chop the hazelnuts
- Pour mash into a serving bowl and top with hazelnuts and maple syrup.

Recipe adapted from Donna Hay magazine