SHREDDED BUTTERNUT SQUASH WITH BROWN BUTTER, SAGE AND PECANS

Shredded Butternut Squash With Brown Butter, Sage and Pecans image

Provided by Melissa Clark

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

Previous Next

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

Steps:

In a food processor fitted with the grating attachment or on a box cutter, coarsely grate the squash.
Melt the butter in a very large skillet over medium heat. Cook until the foam subsides and the butter turns a deep, golden brown and starts to smell nutty and rich. Add the shallot and cook, stirring, 2 minutes. Stir in the garlic and ginger for 1 minute. 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. Toss in sage, salt and pepper. Sprinkle with nuts and pomegranate seeds (if using) and drizzle very lightly with lemon juice or balsamic vinegar.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams