Butternut squash is wonderful baked but for those times when you don’t have the bake time available, here is a grated option that you can cook on the stove. I highly encourage you to use the grater attachment on your food processor for this or if you misplaced it like me enlist the youthful energy of someone younger to use a box grater, in my case, my 21 year old son who was home for thanksgiving to help me with this when I first tried this recipe. The combination of the acid from the lemon and the extra sweetness and crunch from the maple glazed pecans make this a delicious way to enjoy butternut squash.

Shredded Butternut Squash with Maple Glazed Pecans

By Inspired by the Seasons

3 cups grated butternut squash
1 tsp dried thyme or 1 T fresh
2 T lemon juice
2 T minced shallot
1 T olive oil
Salt to taste
For Pecans -
1 T Maple Syrup
3/4 c pecans

Heat oil in 12” or larger frying pan. Add shallot and cook until fragrant. Add squash and cook, stirring often until tender, somewhere between five and seven minutes. Add salt (start with a 1/2 tsp) and thyme, cook an additional minute, Remove from heat and add lemon juice, top with pecans and serve immediately.

To make pecans - toast in a small frying pan until fragrant, about 3 minutes, add 1 T maple syrup and cook another 2 minutes stirring frequently. Transfer to s sheet of parchment paper to cool.