Roasted Butternut Squash
with Pecan-Sorghum Streusel

Roasted Butternut Squash with Pecan Sorghum Streusel
Photo by Andrew Cebulka

Bypass the sweet potatoes this Thanksgiving holiday and substitute sweet potatoes with  butternut squash. Don’t leave out a tasty pecan-sorghum streusel topping for adding crunch and earthy sweetness.

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6–8 servings

  • 10 cups butternut squash,peeled and cubed (approximately 2 large squash)
  • 2½ tablespoons olive oil
  • 1 cup flour
  • ½ teaspoon cinnamon
  • ⅔ cup brown sugar
  • ½ cup chopped pecans, toasted
  • 2 slices Benton’s or other thick-cut hardwood smoked bacon, cooked and diced small
  • ¼ cup melted butter
  • 1½ tablespoons sorghum
  • ½ cup chicken stock
  • 5 tablespoons butter, cubed
  • Salt 
  1. Preheat oven to 375 degrees.
  2. Place squash in single layer on sheet pan and drizzle with olive oil. Cover pan with foil and place in oven. Bake until squash are fork tender, approximately 45–50 minutes.
  3. In medium bowl, place flour, cinnamon, brown sugar, pecans, bacon, ¼ cup melted butter, and sorghum. Stir to combine until mixture is clumpy. Set streusel aside.
  4. Place chicken stock in small pot and warm over low heat.
  5. Place squash in large bowl. Use potato masher to mash until smooth. Stir in 5 tablespoons cubed butter, then add warm chicken stock and stir to combine. Season with salt to taste.
  6. Reduce oven to 350 degrees.
  7. Pour squash mixture into 10×7 or 2½-quart baking dish. Sprinkle streusel over top. Place in oven and bake until streusel is golden brown, approximately 45 minutes.
  • from The Local Palate Test Kitchen

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