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Garlic-Chili Mashed Butternut Squash with Pine Nuts
We love the interplay of the sweet, savory and nutty flavors in Sabrina Ghayour’s take on butternut squash in her cookbook, “Bazaar.” This is our version of her recipe, which also plays up the textural contrast between toasted pine nuts and dense, creamy squash. The butternut is first roasted to caramelize its natural sugars, then is mashed with garlic and red pepper flakes. The mixture is finished on the stovetop to mellow the garlic and intensify the flavors. Ground sumac is a brick red Middle Eastern spice with tart, fruity notes. If not available, stir ½ teaspoon each grated lemon zest and lemon juice into the squash before transferring to a serving dish.
pound butternut squash, peeled, seeded and cut into 1½-inch chunks
tablespoons extra-virgin olive oil, plus more to serve
01Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with foil. In a large bowl, toss the squash with the oil, then distribute in an even layer on the prepared baking sheet; reserve the bowl. Roast the squash until well browned and a skewer inserted into the largest pieces meets no resistance, 30 to 35 minutes, stirring once halfway through. Return the squash to the bowl.
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