adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Butternut Squash with Walnuts and Vanilla
Butternut Squash with Walnuts and Vanilla
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Thanksgiving side: Butternut Squash with Walnuts & Vanilla - a delicious and surprising twist!
Ingredients:
  • Lemon juice
  • 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash )
  • 3 bay leaves (if boiling the squash)
  • 1 tablespoon extra virgin olive oil (if roasting the squash)
  • Salt
  • 1 heaping cup of walnuts (can substitute pecans or pine nuts)
  • 2 to 3 tablespoons butter
  • 2 teaspoons grated ginger
  • 1 to 2 teaspoons vanilla extract
  • 1/2 teaspoon dried thyme
  • Black pepper to taste
Instructions:
  • To roast the cubed squash: Preheat the oven to 400°F. Toss the squash cubes with olive oil, spread on a baking tray, sprinkle with salt, and roast until golden brown, around 20 minutes. Remove from the oven. To boil the cubed squash: In a medium-sized pot, combine 4 cups of water and bay leaves. Bring to a simmer, add the squash, cover, and simmer for 10 minutes. Drain.
  • Toast the walnuts in a large sauté pan over medium-high heat, stirring frequently to prevent burning. Once they turn golden and release a fragrant aroma, remove from heat.
  • Melt the butter in a pan over medium-high heat with the walnuts. Coat the walnuts with butter, then add the squash and coat with butter.
  • Sprinkle in grated ginger, vanilla extract, black pepper, a pinch of salt, and dried thyme. Give it a final toss. Remove from heat and drizzle with lemon juice. Adjust seasoning with salt and lemon to your liking. For added richness, stir in an extra tablespoon or two of butter before serving.

Similar Recipes