I’m a little obsessed with squash this year – especially sweet, dense, easy to work with butternut. I’m using it in my pumpkin pie, in these muffins for Thanksgiving weekend brunch or snacking, and also for an extremely quick turkey side dish flecked with bits of brown butter and sage.
The recipe is below. You can grate the squash today and it will last until Thanksgiving.
- 1 medium butternut squash (about 2 1/2 pounds), peeled and seeded
- 8 tablespoons unsalted butter
- 1 shallot, peeled and thinly sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon finely grated ginger
- 1 1/2 tablespoons finely chopped sage
- 1 teaspoon kosher salt, more as needed
- 1/2 teaspoon black pepper
- 3/4 chopped toasted pecans
- Pomegranate seeds, optional
- Fresh lemon juice or balsamic vinegar, to taste
- 1. In a food processor fitted with the grating attachment or on a box cutter, coarsely grate the squash.
- 2. Melt the butter in a very large skillet over medium heat. Cook until the foam subsides and the butter turns a deep, golden brown and starts to smell nutty and rich. Add the shallot and cook, stirring, 2 minutes. Stir in the garlic and ginger for 1 minute. Toss in the squash a handful at a time an and cook, tossing occasionally and scraping up any browned bits in the bottom of the pan, until the squash is just tender, about 10 minutes. Toss in sage, salt and pepper. Sprinkle with nuts and pomegranate seeds (if using) and drizzle very lightly with lemon juice or balsamic vinegar.
Source: The New York Times