Butternut Squash with Walnuts


  • ½ cup chopped walnuts, toasted
  • 2 tablespoons (¼ stick) butter
  • 1 cup water
  • 2 butternut squash (about 1 ½ pounds each), halved lengthwise, seeded

1. Preheat oven to 350°F. Place squash, cut side down, in 13x9x2-inch glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour 15 minutes. 2. Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, ...

View full recipe at SpringPad


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