Ingredients:

  • 2 lbs butternut squash, peeled and cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic, microplaned
  • 1 tsp fresh sage, finely minced
  • 1 cup raw pecans, roughly chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes on a large rimmed baking sheet with olive oil, salt, and pepper. Spread in a single layer.
  2. Roast for 20-25 minutes until edges are caramelized and centers are tender.
  3. Transfer roasted squash to a large mixing bowl. Add Greek yogurt, minced sage, and microplaned garlic. Mash until creamy but slightly textured.
  4. Lower oven temperature to 375°F (190°C). Transfer the squash mixture into a 9x9 inch casserole dish.
  5. In a small bowl, combine chopped pecans, panko, parmesan, smoked paprika, and melted butter. Sprinkle evenly over the squash.
  6. Bake for 15-20 minutes until the topping is golden brown and shattering.