Shredded Butternut Squash With Brown Butter, Sage and Pecans Recipe

Name: Shredded Butternut Squash With Brown Butter, Sage and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 cup chopped toasted pecans; Pomegranate seeds, optional; Fresh lemon juice or balsamic vinegar, to taste

Servings: persons

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 cup 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.
3
Cook until the foam subsides and the butter turns a deep, golden brown and starts to smell nutty and rich.
4
Add the shallot and cook, stirring, 2 minutes.
5
Stir in the garlic and ginger for 1 minute.
6
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.
7
Toss in sage, salt and pepper.
8
Sprinkle with nuts and pomegranate seeds (if using) and drizzle very lightly with lemon juice or balsamic vinegar.

563

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: 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, and more.

Yes, Shredded Butternut Squash With Brown Butter, Sage and Pecans 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.

Shredded Butternut Squash With Brown Butter, Sage and Pecans

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