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
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Titus Daniel
[email protected]I can't wait to try this recipe!
Saif Mohammed
[email protected]This dish is a great make-ahead meal. I can make it ahead of time and then reheat it when I'm ready to serve.
TEHEARA BAKER
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my own taste.
Gregory Steven
[email protected]This dish is a great way to warm up on a cold winter night.
Jabiru Okuna
[email protected]The currants add a nice pop of sweetness to this dish.
Riyaj Hossin
[email protected]I love the nutty flavor of the pecans in this dish.
Audreana Naranjo
[email protected]This dish is a great way to use up leftover Thanksgiving turkey.
Md Novin
[email protected]I love that this recipe is so easy to make. I can have it on the table in under an hour.
Myron Royston
[email protected]This dish is a great way to get your kids to eat their vegetables.
Jazmine G
[email protected]I made this dish for my Thanksgiving dinner and it was a huge hit. Everyone raved about it.
Mehedi Vai
[email protected]This is a great recipe for vegetarians and vegans.
Celine Murray
[email protected]I'm not a big fan of butternut squash, but I loved this dish. The pecans and currants really balance out the flavor.
Myk Ohi
[email protected]This dish is perfect for a special occasion dinner.
Antaram sardar
[email protected]The combination of butternut squash, pecans, and currants is a classic for a reason. It's always a winner.
Tobias Gray
[email protected]This dish is a great way to showcase the natural sweetness of butternut squash.
Raiyyan Par
[email protected]I've made this recipe several times and it's always a success. It's a great way to use up leftover butternut squash.
Nagato X99
[email protected]I love the sweet and savory flavors in this dish. It's perfect for a fall dinner.
Benjamin Contra
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Dominick Simons
[email protected]I made this recipe for a potluck and everyone loved it! It was a great combination of flavors and textures.
Dharmoraj Das
[email protected]This dish was a hit with my family! The butternut squash was perfectly roasted and the pecans and currants added a nice touch of sweetness and crunch.