Butternut Squash with Walnuts and Vanilla

Even though it’s 90 degrees here in Sacramento in mid October (are we having weird weather this year or what?) the pumpkins and butternut squash are out in numbers at the market.

One of the things I love about winter squash is that you can buy one and then take your time to figure out what to do with it. They last for months as long as you keep them cool and dry.

Here’s an easy side dish, perfect for Thanksgiving or any cool weather meal, using butternut squash. The vanilla makes you think you are about to eat something sweet, and in a way you are, as the squash has a natural sweetness, but this really is a savory dish.

The combination of walnuts, thyme, ginger, vanilla, and squash may seem weird, but oddly it works.

You can either boil the cubed butternut squash with some bay leaves, or roast them until you get a little browning – in which case omit the bay leaves.

Roasting will caramelize the squash a bit, giving a little more flavor, and the squash cubes will hold their shape better.

Boiling the squash will yield softer squash and a little flavor from the bay leaves.

Butternut Squash with Walnuts and Vanilla Recipe

We're using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash.

You can either boil or roast the squash, directions are given for both methods.

Ingredients

• 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)
• 3 bay leaves (if boiling the squash)
• 1 Tbsp vegetable oil (if roasting the squash)
• Salt
• 1 heaping cup of walnuts (can substitute pecans or pine nuts)
• 2-3 Tbsp butter
• 2 teaspoons grated ginger
• 1-2 teaspoons vanilla extract
• Lemon juice
• 1/2 teaspoon dried thyme
• Black pepper to taste

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