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
Preparation
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.
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.
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.
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.
Taste for salt and lemon and add more to taste.
