Butternut Squash with Walnuts and Vanilla

Butternut Squash with Walnuts and Vanillan is a gluten free, lacto ovo vegetarian, and fodmap friendly side dish. This recipe serves 4. For $1.39 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 334 calories, 6g of protein, and 25g of fat. Several people made this recipe, and 2087 would say it hit the spot. This recipe from Simply Recipes requires bay leaves, black pepper, butter, and lemon juice. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an excellent spoonacular score of 90%. Similar recipes include Butternut Squash with Walnuts and Vanilla, Butternut Squash Soup with Toasted Walnuts, and Butternut Squash Ravioli with Parmesan, Walnuts and Arugula.

Servings: 4

 

Ingredients:

3 bay leaves (if boiling the squash)

Black pepper to taste

2-3 Tbsp butter

1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)

1/2 teaspoon dried thyme

2 teaspoons grated ginger

Lemon juice

Salt

1-2 teaspoons vanilla extract

1 heaping cup of walnuts (can substitute pecans or pine nuts)

Equipment:

baking pan

oven

pot

frying pan

Cooking instruction summary:

1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.2 Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.3 Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter. 4 Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

 

Step by step:


1. 1a If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes.

2. Remove from oven.1b If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer.

3. Add the squash to the pot. Boil, covered for 10 minutes.

4. Drain.2

5. Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.3 Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter. 4

6. Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.


Nutrition Information:

Quickview
357k Calories
7g Protein
25g Total Fat
31g Carbs
29% Health Score
Limit These
Calories
357k
18%

Fat
25g
39%

  Saturated Fat
5g
34%

Carbohydrates
31g
11%

  Sugar
8g
9%

Cholesterol
15mg
5%

Sodium
256mg
11%

Alcohol
0.34g
2%

Get Enough Of These
Protein
7g
14%

Vitamin A
22457IU
449%

Vitamin C
140mg
171%

Manganese
1mg
74%

Vitamin B6
0.67mg
34%

Copper
0.62mg
31%

Magnesium
120mg
30%

Fiber
7g
30%

Folate
117µg
29%

Vitamin E
4mg
29%

Potassium
970mg
28%

Vitamin B1
0.33mg
22%

Phosphorus
186mg
19%

Vitamin B3
3mg
17%

Iron
2mg
15%

Calcium
129mg
13%

Vitamin B5
1mg
12%

Zinc
1mg
9%

Vitamin B2
0.15mg
9%

Vitamin K
9µg
9%

Selenium
2µg
4%

covered percent of daily need
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On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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