Buttered Nut Squash

Photograph by Isa Zapata, Food Styling by Maggie Ruggiero, Prop Styling by Christine KeelyWe rate butternut the most affable winter squash—relatively easy to prepare, consistently delicious, and available at most grocery stores. The buttered nut dressing is more than just cheeky wordplay. Bold from brown butter and balsamic vinegar and bright from lemon, the crunchy topping is an excellent foil to the sweetness of roasted squash. Cook the squash a couple hours ahead of time and all you’ll have left to do before dinner is make the dressing.For more Thanksgiving recipes, tips, menus, and inspiration, head to our 2026 Thanksgiving Hub.Recipe informationIngredientsSquash2tsp. fennel seeds1medium butternut squash (about 3 lb.)3Tbsp. extra-virgin olive oil2tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt1tsp. crushed red pepper flakesDressing and Assembly6oz. thick-cut bacon, cut into 1" pieces1cup raw pecans4Tbsp. unsalted butter3garlic cloves, finely choppedZest and juice of 1 large lemon3sprigs sage2Tbsp. balsamic vinegarKosher salt (optional)Need to make a substitution?PreparationSquashStep 1Place a rack in lower third of oven; preheat to 425°. Lightly crush 2 tsp. fennel seeds with a mortar and pestle or place on a cutting board and gently crush with a heavy pan. Peel 1 medium butternut squash (about 3 lb.) and halve lengthwise. Scoop out seeds; discard. Cut squash into 2" irregular pieces, aiming for sharp, jagged shapes. Transfer to a large rimmed baking sheet; drizzle with 3 Tbsp. extra-virgin olive oil and sprinkle with fennel seeds, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. crushed red pepper flakes. Toss squash to coat, arrange in a single layer, and roast until browned and tender, 30–35 minutes.Do Ahead: Squash can be roasted 2 hours ahead. Store at room temperature.Dressing and AssemblyStep 2While the squash is roasting, cook 6 oz. thick-cut bacon, cut into 1" pieces, in a medium skillet over medium heat, stirring often, until browned and mostly crisp, 8–12 minutes. Transfer to a small plate with a slotted spoon.Step 3Reduce heat to low; combine 1 cup raw pecans and 4 Tbsp. unsalted butter in same pan. Cook, stirring often, until butter browns and nuts have slightly darkened, 6–8 minutes. Remove from heat. Stir in 3 garlic cloves, finely chopped (this will give it a head start to take off the raw edge), then add bacon, zest and juice of 1 large lemon, 3 sprigs sage, and 2 Tbsp. balsamic vinegar and stir to combine. Taste dressing and season with kosher salt if needed.Step 4Arrange squash on a platter and spoon dressing over.Recipe notesBack to topTriangle