Rosemary Pork Chops with Butternut Squash Puree

INGREDIENTS:

1 small butternut squash 
 (about 11/2 pounds), peeled 
 and cut into 1-inch pieces1 teaspoon grated fresh ginger1 Kosher salt 1 small clove garlic, pressed1 tablespoon soy sauce1 teaspoons chopped fresh rosemary1 teaspoon red pepper flakes 1 tablespoons olive oil1 bone-in pork chops (1 inch thick; about 21/2 pounds total) 1 cup chopped roasted pecans2 tablespoons fresh lemon juice

DIRECTIONS:

1. Heat broiler. Line a rimmed baking sheet with foil. Steam the squash and ginger in 1 inch of water until tender, 15 to 18 minutes; drain and return to the pot. Add 1/4 teaspoon salt and mash to the desired consistency.
2. Meanwhile, combine the garlic, soy sauce, rosemary, red pepper, and 3 tablespoons of the oil in a small bowl. Set aside 2 tablespoons of the marinade for seasoning the pork and reserve the rest. Place the pork chops on the prepared baking sheet, brush with the 2 tablespoons of marinade, and season with 1/2 teaspoon salt. Broil, turning once, until an instant-read thermometer inserted into the thickest piece registers 145° F, 4 to 5 minutes per side. Let rest for 5 minutes.
3. Meanwhile, combine the reserved marinade, pecans, lemon juice, and the remaining 2 tablespoons of oil in a small bowl.
4. Serve the pork chops over the squash, drizzled with the dressing.