A Squared: Roasted Butternut Squash with a Rosemary Pecan Parmesan Crust

Monday, November 17, 2014

Roasted Butternut Squash with a Rosemary Pecan Parmesan Crust

Thanksgiving is next week... when did that happen? I feel like it crept up very suddenly and now it's almost here and I'm scrambling to get my menu completed. If you're in the same boat, I'm here to help with a lovely, tasty, and simple side dish recipe that's perfect for your Thanksgiving table.

As I have mentioned before, I like my squash savory. This preparation fits the bill and is so simple, but the flavors are so warm and wonderful that this will really impress the guests at your holiday table. A halved squash is roasted until almost tender and then topped with a savory streusel-like topping. Breadcrumbs are combined with some freshly grated parmesan, which has a great sharp flavor and works as a binder for the topping as it begins to melt. Toasty pecans are one of my favorite flavors to pair with butternut squash-- the rich nuttiness and the sweetness of the squash are a wonderful match and the fragrant flavor of rosemary pulls it all together and gives the dish a very fall-like flavor.

This squash is really delicious. Like, so delicious that after I made it and photographed it I ate an entire half for lunch. This is also a really fun way to serve butternut squash-- on your Thanksgiving table or otherwise. And it's a really easy recipe to double or triple if you're serving a large crowd. So, if you're looking to flesh out your holiday menu, add this one to the list. It's only a few ingredients, but they pack a big punch!

Do you serve butternut squash at your Thanksgiving dinner? What is your favorite way to prepare it? In general, what is your favorite Thanksgiving side dish?


  • 1 small butternut squash
  • Salt and pepper, to taste
  • 1 Tbs. olive oil, divided
  • 1 Tbs. butter, melted
  • 1 tsp. fresh rosemary leaves, chopped
  • 2 Tbs. breadcrumbs
  • 3 Tbs. pecans, chopped
  • 1/4 tsp. garlic powder
  • 1/4 cup fresh Parmesan, grated

Preheat oven to 400 degrees.

Slice butternut squash lengthwise down the middle. Use a spoon to carefully scoop membranes and seeds out of the inside of the squash. Place squash halves skin side down on a baking sheet. Season with salt and pepper and drizzle each half evenly with 1/2 Tbs. of olive oil (1/4 Tbs. on each).

Roast squash at 400 degrees until the flesh begins to soften, about 30-35 minutes.

Meanwhile, combine butter, rosemary, breadcrumbs, pecans, garlic powder, and Parmesan in a small bowl. Stir until fully incorporated and butter is absorbed. Sprinkle the mixture evenly over the top of each roasted squash half. Drizzle remaining olive oil evenly over the top and bake for another 15 minutes. The topping should be golden brown and the flesh fork tender.

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