Butternut Squash with Walnuts

Butternut Squash with Walnuts
Butternut Squash with Walnuts
A delicious side dish at the Old Manor Estate in Gingerland, Nevis.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Central American/Caribbean Vegetable Side Bake Thanksgiving Vegetarian Low Sodium Low/No Sugar Walnut Butternut Squash Winter Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
  • 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.