Butternut Squash with Walnuts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 cup water
- 2 tablespoons (1/4 stick) butter
- 1/2 cup chopped walnuts, toasted
- Carbohydrate 35 g(12%)
- Cholesterol 15 mg(5%)
- Fat 16 g(24%)
- Fiber 7 g(27%)
- Protein 5 g(10%)
- Saturated Fat 5 g(23%)
- Sodium 15 mg(1%)
- Calories 275
Preparation 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. 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.
Preparation 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. 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.
