Butternut Squash, Pecans and Currants Recipe (2024)

Can't bear the thought of wasting the totally edible end of the squash just because it's not the same shape. (And if I "saved" it I'd just compost it a week later.) Why not just roast the wedges with the rest? Could then be chopped up and made into butternut squash risotto, if not eaten outright.

Butternut squash does NOT require peeling when roasted like this. Skin becomes caramelized, and quite delicious. First tried that with Jamie Oliver's recipe (Naked Chef) with spiced wedges.

This was good, but I didn't like the vinegar in the dressing. Next time I will put the nuts and dried cranberries directly on the squash without first dousing them in vinegar and more oil. Also I don't think the sugar is necessary; the squash is sweet and tasty as it is so why add the extra calories?

BTW, the skin of this and most other squashes is loaded with vitamins and minerals. It's also relatively tender. Please feel free to NOT peel the squash! If you decide the texture of the peel doesn't ... appeal :)) ... then simply cut the meat of the squash free with your fork. This approach also saves you the hassle of peeling.

Dried cranberries, substituted for the currants, made a lovely color contrast with the squash. I used the recommended quantities of all other ingredients. Stored the pecan dressing separately in the fridge overnight, and the nuts absorbed much of the liquid, giving a tasty "pickled" result.

I cooked the squash with the thyme as suggested, but separately crisped some fresh sage leaves and added them along with the nuts and berries.

This is very tasty. I did use the whole squash, simply using the curved slices from the bulb end after removing the seeds.

I thought the vinegar totally overwhelmed the other flavors. Next time I would make it with much less or none at all

I roast them on an oiled jellyroll pan just as I do with pumpkin seeds. They taste very similar. (Or you can deep fry them then drain and serve lightly salted...more fat but they are delicious that way.)

I tossed the pecans with raisins (brown and golden) along with the currants in pomegranate vinegar and just laid it on the turned, lightly oiled roasted squash for the last 15 minutes. Excellent, Next time I will sprinkle a little red pepper flakes and a dot of maple syrup on each disk. So good, I might have to include this on Thanksgiving!

This was attractive and autumnal, but far too spicy, even though I halved the pepper flakes. I understand wanting to balance the sweetness, but next time I'll use plain black pepper, and that'll be enough. Also, I will replace the wine vinegar, which was a bit too tart, with apple cider vinegar. I'm not sure the currants added much; I'll be inclined to leave them out.

This is meant for a family, not a single serving. And olive oil and fats are good for you.

Very nice - used sage instead of thyme.

Roast it whole
Any squash
I used kabocha
Don't peel or seed it
Slices, not wedges

Made using walnuts and served vinaigrette on the side. This would make a great appetizer. Drank Laphroaig Scotch on the rocks with menu of Rock Cod meunière, steamed green beans, roast beets w thyme, little gems salad. Delicious.

I didn't have currents, so I substituted chopped red grapes and Craisins in a half and half mix. I also substituted Splenda for sugar, since I am diabetic. I didn't have fresh thyme, so I sprinkled the top of the squash with dried thyme. Everything' else was the same. It was the most delishous squash dish I have ever tasted. I will definitely add this recipe to my autumn and winter menus!

This was ok. My husband liked it. I felt like there was too much effort for what was mediocre squash.

Used apple cider vinegar and a lot less of it and oil. Used dried fruit that I had in the cupboard. Was delicious!

I did not particularly care for this. First of all, what ludicrous instructions to only use the neck of the squash. Just use one entire squash rather than 2 necks, which would make plenty without wasting food. Second, the dressing was overwhelmingly vinegary. Would cut it in half if I made it again, which I’m not sure I’ll bother doing. Had to add some maple syrup to soften it, which took it from being a nice, mildly sweet earthy squash dish to what my son called “a vegetable dessert.”

Butternut squash is deliciously sweet to begin with, so I found this too sweet...and too vinegary as well. I'd cut back on the sugar, raisins and vinegar.

Second time making this and it’s delicious. I use the entire squash, cut up, not peeled. Otherwise the same. I do think I’ll cut down a little on the vinegar. A bit too tangy.

I have made this twice now, once for two and once for a crowd for the holiday. It tasted wonderful both times. The garlic in the pecans and the vinaigrette in general are lovely on the tongue. I used the bulb end as well, just removing the seeds, even though the presentation wasn’t as clean. I didn’t have any currants, so I used dried cherries - yum.

This was excellent. I used cranberries sliced in half. The dressing at the end was more than needed. I will definitely make it again. It took only 45 minutes.

This was super easy and a big success. I used the edible end to make squash soup. Delicious!

I made this today because I had butternut squash. No garlic so I used 1 T garlic oil. Pine nuts instead of pecans. White wine vinegar, and dried cranberries. Served over a bed of spinach and arugula for main course. Delish.

Beautiful, elegant and delicious recipe, I prepared some years ago. I am preparing this again for Thanksgiving.No waste of squash, just save the hollow part in the fridge and cook for lunch or dinner later.This time, I'll balance the dressing, ideal to our taste, a bit of sugar, pepper flakes and vinegar.

Skipped the sugar and vinegar. Used pomegranate molasses. So delish.

I used sweet potatoes instead of squash and dried thyme; it was wonderful!

Loved the flavors, I did mix the liquid with nuts etc. at the last minute and the crunchy nuts were perfect. Used a bit less vinegar too. Everyone loved this. I will put a star on this great squash recipe.