Buttered Nut Squash

We rate butternut the most affable winter squash—relatively easy to prepare, consistently delicious, and available at most grocery stores. The buttered nut dressing is more than just cheeky wordplay. Bold from brown butter and balsamic vinegar and bright from lemon, the crunchy topping is an excellent foil to the sweetness of roasted squash. Cook the squash a couple hours ahead of time and all you’ll have left to do before dinner is make the dressing.

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Recipe information

Ingredients

Squash

medium butternut squash (about 3 lb.)

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

tsp. crushed red pepper flakes

Dressing and Assembly

oz. thick-cut bacon, cut into 1″ pieces

garlic cloves, finely chopped
Zest and juice of 1 large lemon

Tbsp. balsamic vinegar
Kosher salt (optional)

Need to make a substitution?

Preparation

1. Squash

   Step 1

   Place a rack in lower third of oven; preheat to 425°. Lightly crush 2 tsp. fennel seeds with a mortar and pestle or place on a cutting board and gently crush with a heavy pan. Peel 1 medium butternut squash (about 3 lb.) and halve lengthwise. Scoop out seeds; discard. Cut squash into 2″ irregular pieces, aiming for sharp, jagged shapes. Transfer to a large rimmed baking sheet; drizzle with 3 Tbsp. extra-virgin olive oil and sprinkle with fennel seeds, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. crushed red pepper flakes. Toss squash to coat, arrange in a single layer, and roast until browned and tender, 30–35 minutes.

   Do Ahead: Squash can be roasted 2 hours ahead. Store at room temperature.

2. Dressing and Assembly

   Step 2

   While the squash is roasting, cook 6 oz. thick-cut bacon, cut into 1″ pieces, in a medium skillet over medium heat, stirring often, until browned and mostly crisp, 8–12 minutes. Transfer to a small plate with a slotted spoon.

   Step 3

   Reduce heat to low; combine 1 cup raw pecans and 4 Tbsp. unsalted butter in same pan. Cook, stirring often, until butter browns and nuts have slightly darkened, 6–8 minutes. Remove from heat. Stir in 3 garlic cloves, finely chopped (this will give it a head start to take off the raw edge), then add bacon, zest and juice of 1 large lemon, 3 sprigs sage, and 2 Tbsp. balsamic vinegar and stir to combine. Taste dressing and season with kosher salt if needed.

   Step 4

   Arrange squash on a platter and spoon dressing over.

SideDinnerGluten-FreeMake AheadRoastThanksgivingFallWinterButternut SquashSquashVegetableBaconCured MeatMeatPecanNutSage

Source: www.bonappetit.com