Take your roasted butternut squash to a new level with this recipe also from the New York Times.
2 pounds butternut squash 7 tablespoons extra virgin olive oil 5 thyme sprigs Salt Pepper 3 garlic cloves, finely chopped 1/2 cup coarsely chopped pecans 1 tablespoon sugar 1/4 cup Champagne vinegar or white wine vinegar 1/4 cup currants 1/2 teaspoon chili flakes
Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.
Arrange the squash on a warm platter and top with some or all of the dressing.