How To Make Butternut Squash with Walnuts and Vanilla
This recipe will teach you how to make tasty but easy butternut squash; the perfect Thanksgiving side dish, especially when you pop in some walnuts.
Serves:
Ingredients
- 1butternut squash,peeled, seeds removed, flesh cut into 1-inch cubes
- 3bay leaves,if boiling the squash
- 1tbspextra virgin olive oil,if roasting the squash
- salt
- 1cupwalnuts,can substitute pecans or pine nuts
- 3tbspbutter
- 2tspginger,grated
- 2tspvanilla extract
- lemon juice
- ½tspthyme,dried
- black pepper,to taste
Instructions
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Preheat oven to 400 degrees F. Coat the cubed squash with a little olive oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown for about 20 minutes. Remove from oven. If boiling: Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.
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Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they start to brown, and you can smell the aroma of toasted walnuts, remove them from heat.
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Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.
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Add the grated ginger, vanilla extract, black pepper, a little salt, and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything.
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Taste for salt and lemon and add more to taste.
Nutrition
- Calories: 178.42kcal
- Fat: 12.85g
- Saturated Fat: 6.04g
- Trans Fat: 0.35g
- Monounsaturated Fat: 4.81g
- Polyunsaturated Fat: 1.22g
- Carbohydrates: 15.84g
- Fiber: 2.83g
- Sugar: 3.07g
- Protein: 1.60g
- Cholesterol: 22.90mg
- Sodium: 335.12mg
- Calcium: 70.23mg
- Potassium: 463.04mg
- Iron: 1.19mg
- Vitamin A: 739.60µg
- Vitamin C: 26.68mg
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