Butternut Squash with Bleu Cheese, Pecans & Cranberries

A friend wrote in this week and said, “We love Thanksgiving, but it is only the two of us. I do not want to cook a whole turkey and four casseroles. Can we still make it feel special without going overboard?”

Actually, many of us in New Castle are in the same situation and I’m surprised I haven’t addressed this before.

The short answer is yes. You do not need a crowd to create a holiday feeling. You just need a few dishes that feel thoughtful, cozy, and a little celebratory. Small portions, served beautifully, can feel like the whole world.

That is where this recipe comes in. Instead of a big casserole dish of squash on the table, we make a small “brulee” dish - just enough for two or three servings.

You could also do individual little ramekins. They are warm and sweet with a little butter and maple syrup, and the topping of cranberries, toasted pecans, and blue cheese gives them color, texture, and a gentle holiday richness. It turns a simple vegetable into something that feels like an occasion. Perfect for a quiet Thanksgiving at home with someone you love.

Last week we started with butternut squash soup, the kind that tastes like the season settling in. This week, we stay with that same cozy ingredient, but dress it up for the holiday table.

These little ramekins of mashed squash feel both comforting and a little special, something you bring out when the people you love are gathered around. The squash is cooked and mashed with butter and maple syrup, then topped with cranberries, toasted pecans, and a touch of blue cheese for a bright, savory finish. They pair beautifully with turkey and gravy and they hold well if you want to make them ahead. Same ingredient. Same warmth. Just a new way to invite it in.

INGREDIENTS

1 medium butternut squash or 1 to 2 large sweet potatoes (about 1 1/4 to 1 1/2 pounds total)

1 1/2 tablespoons butter, melted

1 tablespoon maple syrup or honey

A small pinch of cinnamon

A small pinch of nutmeg or pumpkin pie spice

Salt and pepper to taste

2 to 3 tablespoons dried cranberries

1/4 cup chopped pecans, lightly toasted

1 to 2 ounces blue cheese, crumbled

Fresh thyme or rosemary for garnish (optional)

METHOD

Peel the squash, remove the seeds, and cut into cubes. If using sweet potatoes, peel and cube them. Place in a pot of cold, salted water.

Bring to a boil and cook until very soft, about 12 to 15 minutes. Drain well.

Transfer to a mixing bowl. Add the melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper. Mash until smooth. Taste and adjust seasoning.

Spoon the mash into 3 individual ramekins and smooth the tops.

Set ramekins on a baking sheet. Sprinkle each ramekin (or casserole) with dried cranberries and chopped pecans. Add a light sprinkle of blue cheese on top.

Bake at 350°F for 12 to 15 minutes, or until warmed through and the cheese softens. Garnish with a bit of chopped thyme or rosemary just before serving. Stovetop Candied Pecans:  Add 1 cup of pecans to a pan over medium-high heat and cook for 2-3 minutes, tossing often, to toast them. Transfer to a plate. Candy coating: Add ½ cup brown sugar, a dash of salt, ¼ teaspoon cinnamon, and 2 tablespoons water to the pan. Stir well and cook over medium heat until bubbling. Return pecans to pan and toss to coat. Cook for 3 minutes, stirring to coat all of the pecans in the glaze. Remove from heat and transfer pecans to a parchment lined tray to cool completely.