Mashed Butternut Squash with Leek and Pecan Crumble

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This recipe was inspired by the one the farm share bushel we received last week.  Among other items, the bushel included a beautiful butternut squash and some bright green leeks.  I was trying to figure out a way to use them together when I came up with this idea.  The leeks add a milder onion flavor to the crumble, which paired perfectly with the crunchy sweetness of the pecans.  The cinnamon and nutmeg in the mashed squash really tied everything together for a perfect fall comfort dish.  It is great a side or as a large portion main dish.

1 butternut squash, halved and seeds removed

2 leeks, diced (white and green parts only)

2 tbsp extra virgin olive oil

1/4 cup pecans, chopped

4 tbsp butter, divided into two equal portions

1 tbsp brown sugar

1/2 tsp ground cinnamon

Pinch of freshly grated nutmeg (less than 1/16 tsp)

Kosher salt

Freshly ground black pepper

Preheat oven to 350 degrees.

Place squash, flesh side down on a sheet pan.  Pour enough water into the pan to fill halfway up the sides.  This will help steam the squash and keep it from drying out.

Roast for 50 – 55 minutes until squash is very tender.  When cool enough to handle scoop flesh into a medium size pot.  Set aside.

 

Meanwhile, in a small skillet heat olive oil over medium heat.  Add leeks and saute until softened, but not browned, about 5 – 7 minutes.  Add pecans, 2 tbsp of butter and brown sugar.  Stir and saute until butter has melted.  Season to taste with salt and pepper.

When ready to serve, heat pot of squash of medium heat.  Add remaining 2 tbsp butter, cinnamon and nutmeg.  Mix well to combine and heat until butter is melted and squash is warm throughout.

Scoop into serving bowls, garnish with warmed leek and pecan crumble.

Mashed Butternut Squash with Leek and Pecan Crumble

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy

Ingredients:

  • 1 butternut squash, halved and seeds removed
  • 2 leeks, diced (white and green parts only)
  • 2 tbsp extra virgin olive oil
  • 1/4 cup pecans, chopped
  • 4 tbsp butter, divided into two equal portions
  • 1 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of freshly grated nutmeg (less than 1/16 tsp)
  • Kosher salt
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 350 degrees.

  2. Place squash, flesh side down on a sheet pan.  Pour enough water into the pan to fill halfway up the sides.  This will help steam the squash and keep it from drying out.

  3. Roast for 50 – 55 minutes until squash is very tender.  When cool enough to handle scoop flesh into a medium size pot.  Set aside.

  4. Meanwhile, in a small skillet heat olive oil over medium heat.  Add leeks and saute until softened, but not browned, about 5 – 7 minutes.  Add pecans, 2 tbsp of butter and brown sugar.  Stir and saute until butter has melted.  Season to taste with salt and pepper.

  5. When ready to serve, heat pot of squash of medium heat.  Add remaining 2 tbsp butter, cinnamon and nutmeg.  Mix well to combine and heat until butter is melted and squash is warm throughout.

  6. Scoop into serving bowls, garnish with warmed leek and pecan crumble.

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