Photo by Gina Moore
SERVES 8
Squash
1 butternut squash, peeled
½ cup brown sugar, tightly packed
¼ teaspoon nutmeg or cardamom
4 tablespoons melted unsalted butter
½ teaspoon kosher salt
Pecans
2 teaspoons unsalted butter
¾ cup pecan halves, very roughly chopped (to about half the size)
2 teaspoons brown sugar
Preheat oven to 400 F. Cut squash into quarters, first by cutting horizontally where the narrow part of the squash meets the rounder bulb. Then cut the two sections in half. Remove the seeds where necessary. Next, slice and cut the squash into 1-inch cubes and place in an oven-proof casserole dish. Add sugar, nutmeg, butter and salt. Toss until all cubes are covered with sugar and butter mixture. Roast for 40–45 minutes until tender and caramelized.
While squash is roasting, prepare the pecans. Add butter to a medium skillet or saucepan and melt over medium heat. Add pecans and stir to coat, then add sugar. Cook for 10 minutes, stirring frequently, until pecans start to caramelize. Remove from heat and cool.
Remove casserole from oven and sprinkle the top with the candied pecans. Keep warm until ready to serve.
___
Related stories
Happy holidays in the kitchen
Don’t miss these festive recipe collections from Chef Belinda Smith-Sullivan.
Quick and delicious holiday sides—Holiday entertaining is stressful enough without having to fuss over the sides that accompany the meal. Let these easy-to-make dishes help you navigate the busy season.
Holiday desserts—What separates holiday meals from all the rest? The desserts, of course!
Festive holiday salads—Add a healthy crunch to the holiday spread.
Holiday pies—Move over cake, and make room for these delicious holiday desserts.
Festive finger foods—Entertain your holiday guests with these elegant bite-sized goodies.