Shredded Butternut Squash With Brown Butter, Sage a

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shredded Butternut Squash With Brown Butter, Sage and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions