Butternut Squash with Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A delicious side dish at the Old Manor Estate in Gingerland, Nevis. Ingredients:
2 butternut squash (about 1 1/2 pounds each), halved lengthwise, seeded |
1 cup water |
2 tablespoons (1/4 stick) butter |
1/2 cup chopped walnuts, toasted |
Directions:
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, leaving 1/3-inch-thick shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350°F oven until heated through, about 30 minutes.) Sprinkle squash with chopped walnuts and serve.
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