Butternut Squash Gratin with Herb Georgia Pecan Crumble

  • From Virginia Willis


  • Squash
    • 1 tablespoon olive oil, more for the baking dish
    • 1 shallot, finely chopped
    • 3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
    • 1 teaspoon firmly packed dark brown sugar
    • Pinch of freshly grated nutmeg
    • 2 1/2 cups homemade chicken stock or low-fat reduced-sodium chicken broth
    • Coarse kosher salt and freshly ground black pepper
  • Herb Georgia Pecan Topping
    • 1/2 cup coarsely chopped Georgia Pecans + 1/4 cup tablespoons whole Georgia Pecans
    • 1/2 cup unbleached all purpose flour, more for your hands
    • 2 tablespoons freshly grated parmesan
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons low fat milk
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh sage



To cook the squash, in a large saucepan, heat the oil over medium-low heat. Add the shallot and cook until translucent, about 3 minutes.

Add the squash cubes, brown sugar, and nutmeg. Add chicken stock and season with salt and pepper. Bring to a boil over high heat then reduce the heat to simmer. Cover and simmer until the squash is tender, about 30 minutes.

Meanwhile, brush a 1-quart shallow baking dish with oil. Set aside. When the squash is almost tender, prepare the herb crumble topping: In a small bowl combine the chopped and whole Georgia Pecans, flour, parmesan, baking powder, salt, and pepper. Stir to combine. Add the milk, oil, and sage. Stir until well combined. Set aside.

Heat the oven to 350 F. Drain the squash and return it to the saucepan. (Reserve the cooking liquid for another use or discard.) Smash the squash with a potato masher until chunky. Taste and adjust for seasoning with salt and pepper.

Transfer the squash to the prepared baking dish. Lightly flour your hands and crumble the topping in small cherry size pieces on top of the squash. Transfer to the oven and bake until golden brown, about 30 minutes. Serve immediately.

Recipe/Photo By: Virginia Willis – www.virginiawillis.com