VELVETY BUTTERNUT SQUASH

SERVES 4 to 6 The word “casserole” is so unassuming and suggestive of “stuff from cans,” it hardly seems appropriate for this dish. It’s almost a confection, made of pillows, clouds, and whispers. It starts as a puree that, while not bad on its own, is still just squash. But lovingly stir in a touch of coconut milk, Ras el Hanout, and an egg, and what you remove from the oven a short time later is smooth, spicy-sweet, and so far beyond a casserole, it deserves a new name. INGREDIENTS • 2 1/2 pounds (907 g) butternut squash • 2 tablespoons (30 ml) water • 1 head garlic • 1 tablespoon (15 ml) coconut oil • 2 tablespoons (30 ml) coconut milk • 1/4 teaspoon (20 ml) salt • 2 teaspoons (10 ml) Ras el Hanout (p. 47) • 1 large egg • 1/4 cup (960 ml) pecan halves, chopped (reserve a few whole for garnish) DIRECTIONS 1. Preheat the oven to 350 F (180°C). Cover a baking sheet with parchment paper. Cut the squash in half lengthwise and remove the seeds. Place the cut-side down on the baking sheet and sprinkle 2 tablespoons (30 ml) of water onto the paper around the squash. 2. Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the baking sheet of squash and the foil packet in the oven. Bake for 40–50 minutes, until the squash is tender. Set both aside until they’re cool enough to handle, about 20 minutes. 3. Increase the oven temperature to 400 F (200°C). 4. When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the coconut oil, coconut milk, salt, and Ras el Hanout. Taste and adjust seasonings. 5. Beat the egg in a small bowl. Scrape the puree into a large mixing bowl and stir in the beaten egg with a wooden spoon until combined. 6. Grease the inside of a 3-cup casserole dish or individual ramekins with a little coconut oil, then add the squash puree. Top with chopped pecans and bake in the 400-F oven for 25–30 minutes, until the edges are a little bubbly and the top is golden brown. You know how you could do that? Skip the baking step and instead make it a soup. Stir the purée into hot chicken or vegetable broth until desired consistency, then swirl in a few tablespoons of coconut milk. Add shredded, cooked chicken to make it a meal, then sprinkle the top with chopped parsley and a squeeze of fresh lemon juice. Replace the butternut squash with other winter squash varieties like acorn, delicata, kabocha, hubbard, turban, or pumpkin. Sweet potatoes or yams will work very nicely, too. NOTES: If you’re using individual ramekins, keep an eye on the clock. You may need to reduce the second baking time to 15–20 minutes.

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• ### Pro Tips for Best Results

Velvety butternut squash is comfort in a casserole dish: roasted squash and a whole head of roasted garlic pureed with coconut milk, Ras el Hanout, and chopped pecans. A stirred-in egg lightens the puree so the top browns beautifully. It is the side dish people ask about.

Pro Tips

• Roast the garlic right alongside the squash. Squeezing the soft pulp into the puree adds sweetness without any raw bite.
• Scoop the squash flesh while it is still warm. It purees much smoother than once it has cooled completely.
• Grease the casserole dish or ramekins well so the edges bubble and brown rather than stick.
• Any winter squash works here, from acorn and delicata to kabocha and pumpkin, and sweet potatoes make a lovely swap.
• Skip the final bake for soup instead: thin the puree with hot chicken or vegetable broth, swirl in coconut milk, and finish with parsley and lemon.

Frequently Asked Questions

Can I make velvety butternut squash ahead of time?

Yes. Roast and puree the squash up to 2 days ahead and refrigerate, then stir in the egg and pecans and bake before serving. The finished casserole also rewarms well, covered, at 350 F.

What is Ras el Hanout?

It is a warm North African spice blend built on cumin, coriander, cinnamon, and ginger. Here it turns plain roasted squash into something fragrant and slightly exotic.

Can I leave out the egg?

It still tastes wonderful without it, though the puree will be denser and will not brown on top in quite the same way. Treat it like a rich mashed squash.

How do I store leftovers?

Refrigerate the squash for up to 4 days. The puree freezes beautifully too, so thaw it overnight and rewarm, or thin it into soup with broth.

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