Name: Butternut Squash with Walnuts and Vanilla Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 butternut squash; 3 bay leaves; 1 tbsp extra virgin olive oil; salt; 1 cup Walnuts; 3 tbsp butter; 2 tsp ginger; 2 tsp vanilla extract; lemon juice; ½ tsp thyme; black pepper

Explore the delightful combination of flavors and textures in this unique butternut squash with walnuts and vanilla recipe. The earthy sweetness of the squash pairs beautifully with the crunchy walnuts, while the vanilla adds an exciting twist. This dish is hearty enough to be a meal on its own or it can be an impressive side that compliments any entree.

Photos of Butternut Squash with Walnuts and Vanilla Recipe

While most of the ingredients like butternut squash, walnuts, and vanilla extract can be easily found in any supermarket, some may not be as common. Bay leaves, typically used in soups and stews, lend a subtle bitterness that offsets the sweetness of the squash. Make sure to pick up some fresh thyme, whose light, slightly floral flavor enhances the other ingredients.

Ingredients for Butternut Squash with Walnuts and Vanilla

Butternut squash: A sweet, nutty squash that gets even sweeter when roasted.

Bay leaves: Used to infuse a subtle bitterness into the dish.

Olive oil: This helps in roasting the squash and adds a touch of flavor.

Salt: Enhances the natural flavors of the ingredients.

Walnuts: Adds a nice crunch and earthy flavor to the dish.

Butter: Used to sauté the walnuts and squash, adding richness.

Ginger: Gives a slight heat to counterbalance the sweetness of the squash.

Vanilla extract: Adds a sweet and aromatic flavor.

Lemon juice: Its acidity brightens up the dish.

Thyme: Adds a slight floral note.

Black pepper: Gives a hint of spice and depth of flavor.

One reader, Kylie Kauffman says:

This butternut squash with walnuts and vanilla recipe is a game-changer! The combination of flavors is simply divine. The vanilla adds a unique twist, and the walnuts provide a delightful crunch. It's a must-try for anyone looking to elevate their squash dish. Highly recommended!

Kylie Kauffman

Cooking Techniques for Butternut Squash With Walnuts and Vanilla

Roasting or boiling the cubed squash: This technique involves either roasting the cubed squash in the oven or boiling it in water with bay leaves. The roasting method requires preheating the oven to 400°F, coating the squash with olive oil, and roasting until the cubes begin to brown. The boiling method involves simmering the squash in water with bay leaves for about 10 minutes, then draining.

Toasting the walnuts: This technique involves heating a sauté pan over medium-high heat and toasting the walnuts until they start to brown and release their aroma. It's important to stir frequently to prevent burning.

Melting the butter and tossing with the walnuts and squash: This step requires melting the butter in a pan with the toasted walnuts, then adding the boiled or roasted squash and tossing to coat with the butter and walnut mixture.

Adding the grated ginger, vanilla extract, black pepper, salt, and dried thyme: This step involves adding these ingredients to the pan with the butter, walnuts, and squash, and tossing to combine. It's important to turn off the heat before squeezing lemon juice over everything and adjusting the seasoning to taste.

Luxurious finishing touch: If desired, an additional tablespoon or two of butter can be mixed in before serving to add a more luxurious touch to the dish.

How To Make Butternut Squash with Walnuts and Vanilla

This recipe will teach you how to make tasty but easy butternut squash; the perfect Thanksgiving side dish, especially when you pop in some walnuts.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1butternut squash,peeled, seeds removed, flesh cut into 1-inch cubes
3bay leaves,if boiling the squash
1tbspextra virgin olive oil,if roasting the squash
salt
1cupwalnuts,can substitute pecans or pine nuts
3tbspbutter
2tspginger,grated
2tspvanilla extract
lemon juice
½tspthyme,dried
black pepper,to taste

Instructions

Preheat oven to 400 degrees F. Coat the cubed squash with a little olive oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown for about 20 minutes. Remove from oven. 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.
Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they start to brown, and you can smell the aroma of toasted walnuts, remove them from heat.
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.
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.

Nutrition

Calories: 178.42kcal
Fat: 12.85g
Saturated Fat: 6.04g
Trans Fat: 0.35g
Monounsaturated Fat: 4.81g
Polyunsaturated Fat: 1.22g
Carbohydrates: 15.84g
Fiber: 2.83g
Sugar: 3.07g
Protein: 1.60g
Cholesterol: 22.90mg
Sodium: 335.12mg
Calcium: 70.23mg
Potassium: 463.04mg
Iron: 1.19mg
Vitamin A: 739.60µg
Vitamin C: 26.68mg

Pro Tip for Perfecting Butternut Squash With Walnuts and Vanilla

When roasting the butternut squash, make sure to spread the cubes evenly on the baking tray. This ensures that each piece gets evenly cooked and caramelized. Overcrowding the tray can result in steaming rather than roasting, which may affect the texture and flavor of the squash. Similarly, when toasting the walnuts, keep a close eye on them as they can easily burn. Stir them frequently for even toasting. The toasted walnuts add a delightful crunch and depth of flavor to the dish.

Time-Saving Tips for Preparing This Squash Recipe

Prep ahead: Chop the butternut squash and store it in an airtight container in the fridge. This will save time on the day of cooking.

Use pre-cut squash: If you're short on time, consider purchasing pre-cut butternut squash from the grocery store to skip the peeling and chopping process.

Multi-task: While the squash is roasting or boiling, use that time to prepare the other ingredients or work on another dish to maximize efficiency.

Invest in a good peeler: A high-quality peeler can make the process of peeling the squash quicker and easier, saving you time and effort.

Organize your workspace: Before you start cooking, make sure all your ingredients and tools are easily accessible to streamline the cooking process.

Quick toasting: Toast the walnuts while the squash is cooking to save time and multitask efficiently.

Plan your steps: Review the recipe and plan out the steps in advance to ensure a smooth and efficient cooking process.

Substitute Ingredients For Butternut Squash with Walnuts and Vanilla Recipe

butternut squash - Substitute with acorn squash: Acorn squash has a similar sweet and nutty flavor, and it can be used as a substitute in this recipe.
walnuts - Substitute with pecans: Pecans have a similar rich and buttery flavor, and they will complement the dish just as well as walnuts.
vanilla extract - Substitute with maple syrup: Maple syrup will add a sweet and aromatic flavor similar to vanilla, enhancing the overall taste of the dish.

Best Way to Present Butternut Squash With Walnuts and Vanilla

Elevate the plating: Carefully arrange the roasted butternut squash and walnuts on a large, elegant plate, ensuring each element is showcased beautifully.
Garnish with fresh herbs: Sprinkle some freshly picked thyme leaves over the dish to add a pop of color and a hint of earthy aroma.
Drizzle with a vanilla-infused sauce: Create a delicate vanilla-infused sauce to drizzle over the butternut squash and walnuts, adding a touch of sweetness and complexity to the dish.
Incorporate edible flowers: Place a few edible flowers, such as nasturtium or pansies, around the plate to introduce a touch of elegance and a subtle floral note.
Use fine dining tableware: Select exquisite, high-quality tableware to serve the dish, enhancing the overall dining experience and showcasing the culinary artistry.
Add a touch of gold leaf: For a luxurious touch, delicately place a few edible gold leaf flakes on the plate to elevate the visual appeal and add a sense of opulence.
Present in individual servings: Serve the butternut squash and walnuts in individual, artfully designed dishes to create a sense of personal attention and refinement for each guest.

Storage and Freezing Instructions for This Squash Dish

This butternut squash dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat, simply microwave the squash until heated through or warm it in a skillet over medium heat with a bit of butter or olive oil.
If you want to freeze this dish, it's best to do so before adding the walnuts, as they can become soggy when thawed.
To freeze, let the cooked butternut squash cool completely, then transfer it to a freezer-safe container or resealable bag. It can be frozen for up to 3 months.
When ready to eat, thaw the squash in the refrigerator overnight, then reheat it in the microwave or on the stovetop.
Toast the walnuts just before serving and add them to the reheated squash along with the butter, ginger, vanilla, lemon juice, thyme, and black pepper for the best texture and flavor.

How to Reheat Leftover Butternut Squash With Walnuts and Vanilla

Preheat your oven to 350°F (175°C). Place the leftover butternut squash with walnuts and vanilla in an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes, or until the squash is heated through. This method helps to retain the moisture and prevent the squash from drying out.
For a quicker option, you can reheat the butternut squash in the microwave. Transfer the leftovers to a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the squash is heated to your desired temperature. The damp paper towel helps to create steam and keep the squash moist.
If you want to add a crispy texture to your reheated butternut squash, consider using a skillet. Melt a small amount of butter or olive oil in a pan over medium heat. Add the leftover squash and walnuts, stirring occasionally, until heated through and slightly crispy on the edges. This method will enhance the nutty flavor of the walnuts and give the dish a nice crunch.
For a flavorful twist, you can also reheat the butternut squash with walnuts and vanilla in a saucepan on the stovetop. Add a splash of chicken broth or vegetable broth to the pan, along with the leftovers. Heat over medium-low heat, stirring occasionally, until the squash is warmed through and the broth has been absorbed. This method will infuse the squash with additional flavor and keep it moist.

Interesting Trivia About Butternut Squash With Walnuts and Vanilla

Butternut squash is a great source of fiber, potassium, and several other key nutrients. It's also rich in antioxidants and can be a delicious addition to various dishes.

Is Making Butternut Squash With Walnuts and Vanilla at Home Cost-Effective?

This butternut squash with walnuts and vanilla recipe is quite cost-effective for a household. Butternut squash is an affordable and nutritious vegetable, while walnuts add a touch of luxury without breaking the bank. The addition of vanilla extract elevates the dish, offering a unique and delightful flavor profile. The approximate cost for a household of 4 people would be around $10-$12, making it a budget-friendly option. Overall Verdict: 9/10.

Is This Squash Recipe Healthy or Unhealthy?

This butternut squash recipe has both healthy and unhealthy elements. Let's break it down:

Healthy aspects:

Butternut squash is nutrient-dense, providing fiber, vitamins A and C, and minerals like potassium and magnesium
Walnuts offer heart-healthy omega-3 fatty acids, protein, and antioxidants
Ginger and thyme add flavor and have anti-inflammatory properties
Olive oil is a healthy source of monounsaturated fats

Unhealthy aspects:

The recipe calls for a significant amount of butter, which is high in saturated fat
Depending on the amount of salt used, the dish may have a high sodium content

To make this recipe healthier, consider the following suggestions:

Reduce the amount of butter used, or replace some of it with additional olive oil
Use unsalted butter to control the sodium content
Add more vegetables to the dish, such as kale or spinach, to increase the nutrient density
Experiment with other spices and herbs, like cumin or rosemary, to enhance the flavor without relying on salt
Use a light hand when adding salt, and consider using a low-sodium alternative like potassium chloride
Serve the dish alongside a lean protein source, such as grilled chicken or tofu, to create a balanced meal

Editor's Opinion on Butternut Squash With Walnuts and Vanilla

The combination of butternut squash, walnuts, and vanilla in this recipe creates a delightful blend of flavors and textures. The roasting or boiling of the squash adds depth, while the toasted walnuts bring a satisfying crunch. The addition of ginger, vanilla extract, and thyme elevates the dish with a warm and aromatic essence. The touch of lemon juice brightens the flavors, creating a well-balanced and comforting dish. This recipe offers a unique and sophisticated take on butternut squash, making it a perfect choice for a special occasion or a cozy night in.

Enhance Your Butternut Squash with Walnuts and Vanilla Recipe with These Unique Side Dishes:

Mashed Sweet Potatoes: Whipped sweet potatoes with a hint of cinnamon and nutmeg, topped with a dollop of maple-infused whipped cream.

Garlic Green Beans: Sautéed green beans with garlic, lemon zest, and a sprinkle of toasted almonds for added crunch.

Honey Glazed Carrots: Carrots roasted with a honey glaze, finished with a sprinkle of fresh parsley and a squeeze of lemon for brightness.

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Appetizer and Dessert Pairings for Butternut Squash With Walnuts and Vanilla

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich filling, making it a crowd-pleasing starter for any gathering.

Bruschetta: Elevate your appetizer game with a classic bruschetta featuring ripe tomatoes, fresh basil, and tangy balsamic glaze. The combination of juicy tomatoes and aromatic herbs on crispy bread is a refreshing and vibrant way to kick off any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and decadent texture will leave your taste buds craving for more.

Apple Crisp: Savor the warm and comforting flavors of baked apples, cinnamon, and a crispy oat topping. Pair it with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Why trust this Butternut Squash with Walnuts and Vanilla Recipe:

This recipe offers a delightful combination of flavors and textures, showcasing the natural sweetness of butternut squash complemented by the earthy crunch of walnuts. The addition of vanilla extract adds a unique and aromatic twist, elevating the dish to a whole new level. The use of ginger and thyme brings a warm and savory depth, while the touch of lemon juice brightens the overall taste. With the careful balance of ingredients and cooking methods, this recipe promises a harmonious and satisfying dining experience. Trust in the expertise behind this recipe for a truly memorable culinary adventure.

Share your thoughts and experiences with this delightful Butternut Squash with Walnuts and Vanilla recipe in the Recipe Sharing forum section.

FAQ:

How can I make this recipe vegan?

To make this recipe vegan, you can substitute the butter with a plant-based butter or margarine, and use a neutral-flavored oil instead of the extra virgin olive oil. You can also use a plant-based alternative for the vanilla extract, such as vanilla bean paste or almond extract.

Can I substitute the walnuts with a different type of nut?

Yes, you can substitute the walnuts with pecans, almonds, or hazelnuts, depending on your preference. Just make sure to adjust the toasting time accordingly, as different nuts may require different cooking times.

Is it possible to prepare the butternut squash in advance?

Yes, you can prepare the butternut squash in advance by roasting or boiling it ahead of time. Store the cooked squash in an airtight container in the refrigerator for up to 2 days before using it in the recipe.

Can I adjust the amount of vanilla extract used in the recipe?

Absolutely! You can adjust the amount of vanilla extract to suit your taste preferences. Start with the recommended amount and gradually increase it if you desire a stronger vanilla flavor, or reduce it if you prefer a milder hint of vanilla.

How can I tell if the butternut squash is fully cooked?

When roasting, the butternut squash should be tender and easily pierced with a fork. If boiling, the squash should be soft but not mushy. It's essential to check for doneness to ensure the perfect texture in the final dish.