Butternut Squash with Walnuts and Vanilla
Ingredients
- 1 butternut quash , about 2 pounds , peeled, seeds removed, flesh cut into 1-inch cubes
- 3 bay leaves (if boiling the squash)
- 1 tablespoon extra virgin olive oil (if roasting the squash)
- Kosher salt
- 1 heaping cup walnuts (can substitute pecans or pine nuts)
- 2 to 3 tablespoons butter
- 2 teaspoons grated ginger
- 1 to 2 teaspoons vanilla extract
- Lemon juice
- 1/2 teaspoon dried thyme
- Freshly ground black pepper , to taste
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