Butternut Squash with Walnuts and Vanilla

Butternut Squash with Walnuts and Vanillan is a gluten free, lacto ovo vegetarian, and fodmap friendly side dish. This recipe serves 4. For $1.39 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 334 calories, 6g of protein, and 25g of fat. Several people made this recipe, and 2087 would say it hit the spot. This recipe from Simply Recipes requires bay leaves, black pepper, butter, and lemon juice. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an excellent spoonacular score of 90%. Similar recipes include Butternut Squash with Walnuts and Vanilla, Butternut Squash Soup with Toasted Walnuts, and Butternut Squash Ravioli with Parmesan, Walnuts and Arugula.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable 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.1b 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.2 Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.3 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. 4 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. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

 

Step by step:

1. 1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes.

2. Remove from oven.1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer.

3. Add the squash to the pot. Boil, covered for 10 minutes.

4. Drain.2

5. Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.3 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. 4

6. 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. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

Nutrition Information:

covered percent of daily need