roasted butternut squash with brown butter & nutmeg

A breakdown in systems is the one thing none of us needs this week. But I have had a major one: Tuesday Recipe is on the fritz. Actually, more than on the fritz — the software is hopelessly outdated and has to be rebuilt. That’s what I get for being so old-fashioned and loyal to my old-school methods. Which is probably why I love Thanksgiving so much. I mean, when is the menu more old-school than this Thursday? Sometimes updating is unavoidable, though, so update my site I must. But update Thanksgiving? I have to say I was tempted when I saw these fiery mashed sweet potatoes with a sugary crust from Julia Moskin of the New York Times.

Still, I’m going to stick with the standards, like my super-easy raw cranberry relish and mashed butternut squash. If you’ve never cut up a butternut squash before, pay attention to the photo: the key is to separate the neck from the bulb, then peel and dice. Or buy precut squash at the store!

ingredients

1 large butternut squash or 2 lbs precut butternut squash cubes
2 tablespoons olive oil
kosher salt
6 tablespoons butter
freshly ground nutmeg

directions

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. With a chef’s knife or cleaver, cut neck off squash right where it meets bulb; cut bulb in half and scoop out seeds. Trim peel off neck and bulb parts with a paring knife and cut flesh into 1-inch cubes (if using purchased cubes, cut these into 1-inch pieces). Put cubes in a bowl and drizzle with the olive oil and sprinkle with salt to taste. Toss well then spread in one layer on baking sheets. Roast in oven until squash is tender and browned at the edges, about 35 minutes. (You can roast squash ahead and set aside on pans for 2 to 3 hours; re-warm in a 300°F oven for 10 to 12 minutes before proceeding with next step).

Remove squash from oven and transfer to a warmed serving bowl. In a small saucepan, melt butter over low heat until foam subsides and butter turns nut-brown in color and smells fragrant, swirling pan once or twice, about 5 minutes. Pour over squash and toss gently to coat. Grate several scrapings of whole nutmeg (about 1/4 tsp ground nutmeg) over squash, season as needed with salt, then serve.