BUTTERNUT SQUASH, PECANS AND CURRANTS
This recipe, from the restaurant Balaboosta in New York, came to The Times in 2010 as part of a roundup of restaurant Thanksgiving dinners, but it can be served any time, even as a weeknight main alongside a hearty salad or starch. The currants and candied pecans play off the butternut squash's sweetness, while a vinaigrette stops it all from being too cloying. It's a delightful vegetarian main for when you want the essence of the restaurant meal, without too much work.
Provided by Sam Sifton
Categories quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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 1/2-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.
- 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.
- Arrange the squash on a warm platter and top with some or all of the dressing.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 815 milligrams, Sugar 12 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Unakie Grace
[email protected]I'm not sure what went wrong, but my dish turned out mushy. I think I may have overcooked the squash.
Norbert Zsolt Szabo
[email protected]This recipe is a bit too time-consuming for me. I prefer recipes that are quick and easy to make.
YORDANOS TEREFE Yordi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Imran alo Ali
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Gregorio Martinez
[email protected]This dish is a great side dish for a holiday meal. It's easy to make and it's always a crowd-pleaser.
Roger Waugh
[email protected]I'm not a big fan of butternut squash, but I thought I would give this recipe a try. I was pleasantly surprised! The squash was roasted to perfection and the pecans and currents added a nice touch of sweetness. I would definitely make this again.
Yeet hi
[email protected]This recipe is a great way to use up leftover butternut squash. I had some leftover from a soup I made and this was the perfect way to use it up. The dish is simple to make and the flavors are delicious.
jezzie
[email protected]This is my new favorite fall recipe! The squash is so creamy and the pecans and currents add a nice touch of crunch and sweetness. I will definitely be making this again and again.
Judith Temane
[email protected]I found this recipe to be a bit bland. I think it would have been better if I had added some more spices.
Mia Mackov√°
[email protected]This dish was a bit too sweet for my taste, but I think that's because I used a sweeter variety of squash. Next time I will try using a less sweet squash.
Awadhesh Kumar
[email protected]This recipe was easy to follow and the dish turned out great! The squash was perfectly tender and the pecans and currents added a nice touch of flavor. I would definitely recommend this recipe.
Babaa Babaa
[email protected]I made this for a potluck and it was a hit! Everyone loved it. The flavors were perfect and it was so easy to make. I will definitely be making this again!
Tayab Hamam
[email protected]I followed the recipe exactly and it turned out perfectly! The squash was cooked to perfection, the pecans were toasted just right, and the currents added a nice pop of flavor. This dish is definitely a keeper!
Hope Akaka
[email protected]This recipe is comfort food at its finest. The squash is sweet and tender, the pecans add a nice crunch, and the currents add a touch of tartness. I will definitely be making this again!