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Butternut Squash, Pecans and Currants

5.0(420)

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.

by Sam Sifton·published 2010-11-10

Open original recipe

Quick, Main Course, Side Dish

Servings

6 servings

Total time

30 min

Calories / serving

351 kcal

Ingredients (11)

serves

2 small butternut squash (about 2 pounds each)
7 tablespoons extra-virgin olive oilolive-oil
5 thyme sprigsthyme
Saltsalt
Pepperpepper
3 garlic cloves, finely choppedgarlic
1/2 cup coarsely chopped pecanspecan
1 tablespoon sugarsugar
1/4 cup Champagne vinegar or white wine vinegarvinegar
1/4 cup currantscurrant
1/2 teaspoon chili flakesred-pepper-flakes

Instructions (3 steps)

01Heat 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.
02Meanwhile, 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.