Butternut Squash with Walnuts and Vanilla


  • 1 heaping cup of walnuts (can substitute pecans or pine nuts)
  • Black pepper to taste
  • ½ teaspoon dried thyme
  • Lemon juice
  • 1-2 teaspoons vanilla extract
  • 2 teaspoons grated ginger
  • 2-3 Tbsp butter
  • + 2 more ingredients
    • Salt
    • 3 bay leaves (if boiling the squash)

Method 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 ...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network