Butternut squash with walnuts
A simple yet delicious dish that highlights the natural sweetness of roasted squash and the rich, nutty crunch of walnuts. Whether served smooth and mashed or slightly chunky, this dish is a delightful way to enjoy butternut squash with minimal effort.
Ingredients
Instructions
Heat oven to 350ºF.
Place butternut squash, cut side down, in a baking dish. Pour water over the squash.
Put the squash in the oven. Bake until the skin is blistered and brown, about 1 hour and a a quarter.
Remove butternut squash from the oven. Scoop the flesh with a spoon leaving the shell about 1/3 of an inch thick.
Transfer the butternut squash flesh to a mixing bowl and mash it with the butter. Season with salt and pepper.
Spoon the butternut squash mash back into the shells. If necessary, warm in the oven unthil heated through.
Just before serving, sprinkle the toasted walnuts over the mash.
Notes
The mashed butternut squash can be served inside the butternut squash shell, for a rustic presentation, or in a bowl or ramekin.
It works well as a side dish for roast chicken, grilled fish, or holiday meals.
Variations
Sprinkle with pumpkin seeds, pecans, or crispy fried onions for added texture.
Stir in crumbled feta or goat cheese into the mashed butternut squash for a tangy contrast.
Condiment with garlic or thyme while baking. Mix in a pinch of cinnamon, nutmeg, or smoked paprika into the mash for a warm, aromatic touch.
Source
Food in America