This butternut squash bake from Michael Bonacini is a delicious side dish for your Thanksgiving or holiday dinner parties.

Butternut squash, onion and pecan bake

Serves 4-6

Ingredients:

1 large butternut squash, de-seed, and diced quarter inch

3 cups white onion diced quarter inch thick

1 tsp chopped sage

3 cloves of garlic minced

1 ½ cups of pecans, toasted and coarsely chopped

½ cup bread crumbs

½ grated Parmesan cheese

1 cup dried cranberries

½ cups chicken or vegetable broth

1 ½ tbsp butter and a splash of oil

Salt and pepper to taste

Method:

In a good size thick bottom pan over med-high heat gently fry the onions, garlic, in a splash of oil and the butter.

Next, add the diced butternut squash and continue to pan roast for 7-8 minutes, stirring from time to time, then add the sage and continue to cook 2-3 minutes.

In a separate clean bowl place the chopped and toasted pecans, mix in the bread crumbs and Parmesan cheese and set aside.

In a oven proof casserole dish place the pan roasted butternut squash and onions, season with salt and pepper, and add the dried cranberries and the half the chicken stock and bake in a hot oven at 375-395° until the butternut squash is just cooked — about 10 -15 minutes approximately.

Sprinkle the bread crumbs and pecan mixture on top and continue to bake for 5 minutes and brown lightly under the broiler if needed, and serve.

Note: You can vary this dish by using pumpkin, squash or even sweet potato. It is delicious with goat cheese or blue cheese, and can be served with roast chicken, turkey or pork.

Pork loin wrapped in prosciutto, pan fried in butter and sage is one of my favourites with this dish.

Courtesy Michael Bonacini, @oliver_bonacini