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BUTTERNUT SQUASH WITH LEEKS AND PECANS - BUTTERNUT AUX POIREAUX ET NOIX DE PECANS

When toasting the pecans, watch them carefully. They take about 7 minutes at 350F (180C).
Course: Side Dish
Cuisine: American
Keyword: butter, butternut, leeks, pecans
Servings: 6 servings

Ingredients

  • 1 tablespoon (15g) unsalted butter
  • 1 tablespoon olive oil
  • 2 large leeks thoroughly cleaned, trimmed, can cut into rounds ¼-inch (.6cm) thick
  • Fine sea salt
  • 1 small 2 pound; 1 kg squash such as butternut, kuri, hubbard, peeled, seeded, and cut into ½-inch (1.25cm) cubes (to give 6 cups cubed)
  • The zest of 1 lemon preferably organic, minced
  • 1/3 cup (3g) flat-leaf parsley leaves
  • 1/3 cup (40g) pecans. Lightly toasted and coarsely chopped

Instructions

  • Place the butter and the olive oil in a large skillet over medium heat. As the butter melts, stir it with the oil. As soon as the fats coat the bottom of the pan, add the leeks, stir to coat them with the butter and the oil, season lightly with salt, cover, and cook, stirring regularly, until the leeks are tender and slightly golden on the edges, about 8 minutes. Add the squash, the lemon zest, and 3 tablespoons of water and stir so the squash is thoroughly moistened. Season lightly with salt, cover, and cook, stirring occasionally and very carefully to avoid breaking up the squash, and adding water 1 tablespoon at a time to keep the squash from sticking to the bottom of the pan, until the squash is tender through, 15 to 18 minutes.
  • Mince the parsley, remove the squash from the heat, and fold in the parsley and the pecans. Season to taste and transfer to a serving bowl. Serve immediately.