Equipment
Ingredients
Produce
- 500 g butternut squash, peeled, seeded, and coarsely shredded
- 1 garlic, minced
- 10 g fresh sage leaves, roughly chopped
Dairy and Pantry
- 55 g unsalted butter, cubed
- 50 g pecans, roughly chopped
- 4 g kosher salt
- 2 g black pepper, freshly cracked
- 1 g ground nutmeg
Nutrition (per serving)
Method
Place a large dry skillet over medium heat. Add the chopped pecans and toast, stirring frequently, until fragrant and slightly darkened, about 3 to 4 minutes. Transfer to a small bowl and set aside.
Return the skillet to medium heat and add the cubed unsalted butter. Allow the butter to melt and foam. Swirl the pan occasionally until golden brown specks appear at the bottom and a nutty aroma develops, about 3 to 5 minutes.
Immediately add the chopped fresh sage and minced garlic to the brown butter. Fry for 30 seconds until the sage becomes crisp and the garlic is highly aromatic.
Add the coarsely shredded butternut squash to the skillet. Toss continuously with the brown butter using a spatula. Cook until the squash is tender but still retains a slight bite, about 4 to 5 minutes.
Remove the skillet from the heat. Stir in the toasted pecans, kosher salt, black pepper, and ground nutmeg. Toss until the seasonings are evenly distributed, and serve immediately.
Chef's Notes
- Shredding butternut squash drastically reduces the typical cooking time from 40 minutes required for roasting to under 10 minutes, making it an exceptional technique for rapid meal execution.
- Using cold, cubed butter rather than a single large piece ensures the butter melts evenly, giving you better control over the browning process.
- For an extra layer of complexity, add a tiny splash of apple cider vinegar or a squeeze of fresh lemon juice off the heat; the acidity beautifully balances the richness of the brown butter.
- Do not salt the squash until the very end of cooking. Adding salt too early draws out moisture, which will cause the squash to steam rather than saute, leading to a mushy texture.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Gently reheat in a skillet over medium-low heat until warmed through, or microwave in 30-second bursts.
