The last time I made a delicious butternut squash I did it two ways that was a mixture of pan seared and mashed that we really enjoyed. I did it in a southwest style that I winged and didn’t publish yet. So I did a similar recipe but with an Italian kind of twist that also came out really delicious. My guess is that this makes around six servings but my idea of serving size might differ from your idea oof serving size. It makes what you see in the picture. My picture is of the dish cold and did look better all melty but I did that in sections and didn’t think it would look good that way….I was wrong I guess….

Ingredients for around 6 servings

1 red onion – slice extra thin on a mandolin

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

2 lbs butternut squash – peeled, seeds removed, cut in 1 inch cubes

2 oz sweet butter

big pinch sea salt

big pinch ground black pepper

big pinch dried rosemary

big pinch dried thyme

big pinch granulated garlic

splash sherry vinegar

2 oz sweet butter (this is for whipped squash)

3 Tablespoons heavy cream

1 dried hot pepper crumbled (I used a Calabrian peri peri pepper)

a few grates fresh nutmeg

4 oz walnut halves (this is really more than you need I discovered afterwards..use rest for salads or snacks)

1 Tablespoon sugar ( I used turbinado…any sugar will be fine)

1 Tablespoon oil (I used walnut oil but would use canola in a pinch)

2 dried hot peppers or to taste (I used two Calabrian peri peri peppers)

big pinch sea salt

1-2 oz gorgonzola cheese – crumbled – to taste

8 amarena cherries in syrup cut in half (plus around 1/4 cup of the syrup to add on just before serving…..If you aren’t using amarena cherries then a little drizzle of honey or date syrup would be good) If I was substituting cherries I’d use golden raisins or chopped dates)

garnish with a little fresh chopped thyme or rosemary

Directions

Put a sauce pot on medium high with the vinegar, kosher salt, bay leaf and 2 Tablespoons of sugar. Bring to boil and when it’s dissolved you can pour it over the onion and let it sit to the side. (This is best if down the day before) Leave on counter till it gets to room temperature and then refrigerate.

Melt two ounces of butter in a big fry pan on medium high heat with big pinches of sea salt, black pepper, rosemary, thyme, granulated garlic and a splash of sherry vinegar. Add squash and brown it up a big

Set oven to 350 F.

Get out sheet pans. You squash might not be cooked all the way so put the squash on sheet pans on top rack for about ten minutes or until cooked though and then remove from oven.

Make seasoned walnuts. Set oven to 250 degrees F.

In a small mixing bowl add 1 tablespoon sugar, 1 tablespoon oil, 2 dried crumbled hot peppers, and a big pinch of salt. Mix well and add walnuts and mix well. Spread out the walnuts on a sheet pan. Put them in the oven on a middle rack till fragrant. (about 10 minutes) leave on counter to cool.

Half the butternut squash gets whipped with 2 oz butter, I dried hot pepper, a few grates nutmeg and three tablespoons heavy cream. Whip or mash well.

Everything is done so just put together to serve.

Put the mashed or whipped butternut squash on a plate for in a bowl. Surround the squash with the seared squash. Top with pickled onions, amarena cherries, spiced walnuts, gorgonzola cheese and a small amount of fresh thyme or rosemary and the cherry syrup (not pictured because I figured this out after I snapped picture).

Enjoy! It’s really FORKING Scrumptious!