Butternut Squash Recipe

Preheat & Prepare Squash

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with parchment. Peel the butternut squash, cut off both ends, slice in half lengthwise, scoop out seeds, then cut flesh into 1-inch (2.5 cm) cubes so they roast evenly.

Toss with Butter and Sugar

In a large bowl, toss the squash cubes with the 2 tablespoons melted unsalted butter, 2 tablespoons packed brown sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Roast

Spread the squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until the cubes are tender and caramelized at the edges. Remove from oven and lower oven temperature to 180°C (350°F).

Season with Nutmeg

While still warm, sprinkle 1 teaspoon ground nutmeg over the roasted squash and gently toss or fold so the nutmeg distributes without breaking up the cubes too much.

Heat Cream

In a small saucepan over low heat, warm 120 ml heavy cream until just steaming (do not boil).

Combine with Goat Cheese

Crumble 100 g soft goat cheese into a heatproof bowl. Pour the warm cream over the goat cheese and whisk gently until smooth and slightly loose. If using, whisk in 25 g grated Parmesan for extra savory depth. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Fold Cream into Squash

Transfer roasted squash to a shallow ovenproof serving dish or keep on the baking sheet. Pour the warm goat-cheese cream over the roasted squash and use a spatula to lightly combine so some squash cubes remain intact while others are coated in the creamy mixture.

Bake to Meld

Place the dish into the oven preheated to 180°C (350°F) and bake for 8–10 minutes until the cream is set around the squash and the top is warmed through. Remove from oven.

While the dish is baking, toast 50 g pecans in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently, until fragrant and lightly browned. Roughly chop and set aside.

After removing the squash from the oven, scatter the toasted pecans over the top, drizzle 1 teaspoon olive oil, sprinkle 1 tablespoon fresh thyme leaves (or chopped sage), and finish with 1/2 teaspoon flaky sea salt. Let rest 3–5 minutes.

If serving with bread, arrange 12 toasted baguette slices or crostini alongside or partially nestle them into the warm dish so guests can scoop the squash and goat-cheese spread onto the bread.