Butternut Squash, Pecans and Currants Recipe

Name: Butternut Squash, Pecans and Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small butternut squash (about 2 pounds each); 7 tablespoons extra virgin olive oil; 5 thyme sprigs; Salt; Pepper; 3 garlic cloves, finely chopped; 1/2 cup coarsely chopped pecans; 1 tablespoon sugar; 1/4 cup Champagne vinegar or white wine vinegar; 1/4 cup currants; 1/2 teaspoon chili flakes

Servings: persons

2 small butternut squash (about 2 pounds each)
7 tablespoons extra virgin olive oil
5 thyme sprigs
Salt
Pepper
3 garlic cloves, finely chopped
1/2 cup coarsely chopped pecans
1 tablespoon sugar
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup currants
1/2 teaspoon chili flakes

1
Heat oven to 450 degrees.
2
Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use.
3
Peel the rest and slice into 1/2-inch disks.
4
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.
5
Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
6
Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil.
7
Saute until fragrant and tender, about one minute.
8
Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes.
9
Whisk the vinegar into the remaining olive oil.
10
Add the pecan mixture, currants and chili flakes.
11
Mix well, and season with salt and pepper to taste.
12
Arrange the squash on a warm platter and top with some or all of the dressing.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small butternut squash (about 2 pounds each), 7 tablespoons extra virgin olive oil, 5 thyme sprigs, Salt, and more.

Yes, Butternut Squash, Pecans and Currants falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, Pecans and Currants

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