Butternut Squash with Walnuts and Vanilla
Ingredients
- 2 pounds butternut quash
- 3 bay leaves bay leaves
- 1 tablespoon extra virgin olive oil
- Kosher salt Kosher salt Kosher salt
- 1 cup walnuts
- 2 to 3 tablespoons butter
- 2 teaspoons ginger
- 1 to 2 teaspoons vanilla extract
- Lemon juice Lemon juice Lemon juice
- 1/2 teaspoon dried thyme
- Freshly ground black pepper Freshly ground black pepper Freshly ground black pepper
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Instructions
- If roasting: Preheat oven to 400°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, 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.
- 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 from heat.
- 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.
- Toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste.,If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original