Butternut Squash with Brown Butter and Pepitas
When Chris Lanier, co-founder and chef of Ravenwood in Hudson Valley, New York, made this rich, buttery side dish for a harvest-themed meal in his renovated 19th-century barn, he cooked the butternut squash whole by burying them in the coals of an open fire until the skin was charred black and the flesh was soft, giving the squash a lovely smoky flavor. If you have access to an open fire or have the grill going, by all means give his technique a try, but here we have simplified the recipe for home cooks by roasting the butternut squash on baking sheets in the oven.
Ingredients
- 2 butternut squash, about 2 lb. (1 kg) each
- 1/2 lb. (2 sticks/250 g) unsalted butter
- 1/2 cup (4 oz./125 g) pepitas (toasted pumpkin seeds)
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (2 oz./60 g) grated Parmesan or other hard cheese
- 1/2 cup (1/2 oz./15 g) lightly packed fresh flat-leaf parsley leaves
Directions
Preheat an oven to 400°F (200°C). Lightly oil 2 baking sheets.
Cut each squash in half through the stem end and place, cut sides down, on the prepared baking sheets. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set aside until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
While the squash is roasting, brown the butter. In a sauce pan over medium heat, melt the butter and cook until just bubbling. Reduce the heat to medium-low and simmer gently, swirling the pan often, until the butter is toasty brown and smells nutty, 5 to 7 minutes. Watch the butter carefully to make sure it doesn’t burn. Remove from the heat and set aside.
After removing the squash from the oven, place the pepitas on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to evenly coat the pepitas, then spread them in a single layer on the baking sheet. Transfer to the oven and cook until the pepitas are lightly browned and toasted, about 12 to 15 minutes. Set aside.
When the squash is cool enough to handle, using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a bowl. Drizzle half of the browned butter onto the squash and, using a potato masher, mash the squash until smooth. Fold in the cheese until thoroughly combined and season with salt and pepper.
Spoon the squash mixture on a serving platter and drizzle with the remaining brown butter. Sprinkle the pepitas and parsley on top and serve immediately. Serves 8.
Recipe courtesy of Chris Lanier, co-founder and chef of Ravenwood, Kerhonkson, NY