Butternut Squash, Pecans and Currants
Updated Feb. 24, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small butternut squash (about 2 pounds each)
- 7tablespoons extra-virgin olive oil
- 5thyme sprigs
- Salt
- Pepper
- 3garlic cloves, finely chopped
- ½cup coarsely chopped pecans
- 1tablespoon sugar
- ¼cup Champagne vinegar or white wine vinegar
- ¼cup currants
- ½teaspoon chili flakes
Nutritional analysis per serving (6 servings)
351 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 4 grams protein; 815 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into ½-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
- Step 2
Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.
- Step 3
Arrange the squash on a warm platter and top with some or all of the dressing.
Private Notes
Comments
Can't bear the thought of wasting the totally edible end of the squash just because it's not the same shape. (And if I "saved" it I'd just compost it a week later.) Why not just roast the wedges with the rest? Could then be chopped up and made into butternut squash risotto, if not eaten outright.
Butternut squash does NOT require peeling when roasted like this. Skin becomes caramelized, and quite delicious. First tried that with Jamie Oliver's recipe (Naked Chef) with spiced wedges.
This was good, but I didn't like the vinegar in the dressing. Next time I will put the nuts and dried cranberries directly on the squash without first dousing them in vinegar and more oil. Also I don't think the sugar is necessary; the squash is sweet and tasty as it is so why add the extra calories?
I loved the butternut squash from this. I also cut the entire squash and used half circles. The sauce, however, became hard as soon as it was out of the pan. Tasted OK but was too sticky and solid to eat. Will absolutely prepare my butternut squash this way again.
Made using walnuts and served vinaigrette on the side. This would make a great appetizer. Drank Laphroaig Scotch on the rocks with menu of Rock Cod meunière, steamed green beans, roast beets w thyme, little gems salad. Delicious.
I didn't have currents, so I substituted chopped red grapes and Craisins in a half and half mix. I also substituted Splenda for sugar, since I am diabetic. I didn't have fresh thyme, so I sprinkled the top of the squash with dried thyme. Everything' else was the same. It was the most delishous squash dish I have ever tasted. I will definitely add this recipe to my autumn and winter menus!