This is an easy and unexpected side dish for your Thanksgiving or Christmas dinner.
Boiling the squash will yield softer squash and a little flavor from the bay leaves.
They last for months as long as you keep them cool and dry.
Elise Bauer
Store them in a cool, dry place until you’re ready to cook with them.
(But don’t forget about them!
Even hard winter squashes will eventually start to go soft and moldy.)
Photo by Alison Conklin.Elise Bauer
How to Peel and Cut a Butternut Squash
Cutting up a butternut squash can definitely be intimidating.
The most important thing to do is double-check your cutting board is stable.
Use a vegetable peeler to peel off the tough outer skin.
Photo by Alison Conklin.Elise Bauer
That will soften the peel just enough to make it easier to peel.
Then use a sharp chef’s knife to cut it into pieces.
you’re free to either boil or roast the squash, directions are given for both methods.
Elise Bauer
Recipe can be easily doubled.
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, about 20 minutes.
Elise Bauer
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.
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Boil, covered for 10 minutes.
Heat a large saute pan over medium-high heat and toast the walnuts.
Stir frequently or they will burn.
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.
Turn off the heat and squeeze some lemon juice over everything.
Taste for salt and lemon and add more to taste.
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