Shredded Butternut Squash With Brown Butter, Sage and Pecans

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 ½ tablespoons finely chopped sage
• 1 teaspoon kosher salt, more as needed
• ½ teaspoon black pepper
• ¾ cup chopped toasted pecans
• Pomegranate seeds, optional
• Fresh lemon juice or balsamic vinegar, to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    244 calories; 19 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 30 milligrams cholesterol; 299 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. In a food processor fitted with the grating attachment or on a box cutter, coarsely grate the squash.
2. 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.

20 minutes