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Cooking Notes
Sara
Did this as a thanksgiving side. So popular with the family its become a new staple.
I never weigh my squash (CSA boxes) -- what I consider a medium produced more grated squash than fit nicely in my 12" skillet.
Upped the sage- added some at the beginning (fried in the butter as it melted), and then more at the end.
Not adding all the squash at once is important - crowding the pan makes it really, really hard to stir, and it can overcook to mushy very suddenly (but still tastes good)
Jacqueline
Thanks Sara for the very useful comments - I did fry some sage in butter, and yes it is a bit daunting to cook that much volume of squash - I actually measured mine, which was only 1.8 lbs, and it was challenging to get it all cooked in a 12" skillet - I found that pushing the cooked (and shrunk) portions to the side worked best to get it all done. Can't imagine how 2.5 lbs would fit, so be forewarned. Very nice reheated too, as my lemon chicken was a bit late getting cooked.
Thom
Very good. The one shallot got lost so I'd probably use two (or three) next time. Only had dried sage leaves, which were also lost in the volume of shredded squash. Otherwise, this is a very tasty dish.
Liti
Great recipe! Instead of shredding i cut the squash to small cubes. I fried the age with the onion/garlic/ginger to get more flavor.
Margo
Used cubed squash instead of shredded. Excellent and didn't take any longer to cook.
Genie
Made this for a mixed-age group of family members (2 to 94). It went over very well except with the 2 and 94-year-olds, who are very picky eaters. Everyone else thought it was delicious. I didn't have quite enough butternut squash for the recipe, so I added a small red kuri, and I don't think anyone but me noticed. Would definitely make again.
ben clememce
Really really good!! My friend says it’s five star worthy! Would be very good with a piece of white fish
Lneufeld
This worked perfectly. Used peeled squash chunks from the farmers market and chopped them in the food processor. Used extra sage as in next note Served with Pork with Allspice Dry Rub. great combination. Drank beaujolais from Morgon region.
DNA
I used the slicing blade on my food processor and cooked everything in 2 T. olive oil instead of butter. Based on what I had in the house, I substituted currants and walnuts for pecans and pomegranates. and I added an extra shallot and a little brown sugar. It was a hit.
Rebecca Sciarrino
I don't have a shredding attachment for my food processor, so I cut the squash into 1-inch cubes. The cubes worked well too! Delicious recipe.
Ginger Allen
Really excellent dish!
Sara
Did this as a thanksgiving side. So popular with the family its become a new staple.
I never weigh my squash (CSA boxes) -- what I consider a medium produced more grated squash than fit nicely in my 12" skillet.
Upped the sage- added some at the beginning (fried in the butter as it melted), and then more at the end.
Not adding all the squash at once is important - crowding the pan makes it really, really hard to stir, and it can overcook to mushy very suddenly (but still tastes good)
Jacqueline
Thanks Sara for the very useful comments - I did fry some sage in butter, and yes it is a bit daunting to cook that much volume of squash - I actually measured mine, which was only 1.8 lbs, and it was challenging to get it all cooked in a 12" skillet - I found that pushing the cooked (and shrunk) portions to the side worked best to get it all done. Can't imagine how 2.5 lbs would fit, so be forewarned. Very nice reheated too, as my lemon chicken was a bit late getting cooked.
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