Versatile butternut squash can pair with many flavors. Here, it is halved, roasted, and combined with curry powder to intensify the color and taste, and garnished with pumpkin seeds, to make a distinctive Thanksgiving side. If you’re low on oven space on feast day, use the stove top. Peel and seed the squash, cut it into 1-inch pieces, and place in a steamer basket over boiling water. Steam, covered, for 15 minutes, or until tender (smaller pieces will cook even faster). Mashing squash with a fork or potato masher produces a rustic quality to the puree, but if you prefer a silkier texture, work the cooked squash and butter in a food processor.
|1||whole butternut squash (about 2½ pounds)|
|3||tablespoons unsalted pepitas|
|1||teaspoon olive oil|
|Salt and pepper, to taste|
|1½||teaspoons curry powder|
1. Set the oven at 375 degrees. Line a rimmed baking sheet with parchment paper.
2. Halve the squash lengthwise and scoop out the seeds. Place cut sides down on the baking sheet and roast for 45 minutes, or until the skin is light brown and squash is tender.
3. Meanwhile, in a small baking dish, spread the pepitas. Sprinkle with the olive oil and toss with your fingers. Roast for 10 to 12 minutes, stirring once or twice, or until the pepitas are toasted. Sprinkle with salt; cool.
4. In a saucepan over low heat, melt the butter and whisk in the curry powder. Cook, stirring, for 2 minutes; remove from the heat.
5. When the squash is cool enough to handle, use a spoon to scoop out the flesh and transfer to a bowl. Add the curry-butter, salt, and pepper, and mash with a fork or potato masher until soft and combined. Transfer to a serving dish and garnish with the pepitas. Jill GibsonJill Gibson can be reached at firstname.lastname@example.org.