The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Roasted Butternut Squash
with Pecan-Sorghum Streusel


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



  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.
Print Recipe