Sweet Squash with Walnuts
This sweet butternut squash recipe is a great example of using a winter squash other than pumpkin in a dessert. This 5-ingredient dessert keeps holiday entertaining easy. You can prepare the squash through step 2 up to 2 days ahead; cover and chill. Bring to room temperature to serve.
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- Calories: 344
- Calories from fat: 37%
- Protein: 2.9g
- Fat: 14g
- Saturated fat: 6.5g
- Carbohydrate: 55g
- Fiber: 2.4g
- Sodium: 29mg
- Cholesterol: 22mg
- 3 pounds butternut squash
- 2 cups superfine or baker's sugar
- 2/3 cup walnut halves
- 2 teaspoons butter
- 1 to 1 1/4 cups crème fraîche or sour cream
- 1. Peel and seed squash; cut into 1-inch cubes (you should have 7 to 8 cups). In a large bowl, mix squash with sugar. Let stand until sugar liquefies, about 30 minutes. Stir, then pour into a deep 2 1/2- to 3-quart baking dish. Crumple a piece of baking parchment larger than the dish opening, moisten with water, then flatten it and cover squash, tucking paper around inside of dish.
- 2. Bake in a 300° oven (see notes) until squash is tender when pierced, 1 1/2 to 2 hours. Turn off oven and leave squash inside until completely cool, about 3 hours.
- 3. Shortly before serving, in a 6- to 8-inch frying pan over medium heat, stir walnuts and butter until nuts are coated with butter and lightly browned, about 3 minutes. Spoon squash and syrup into small bowls. Garnish each serving with a generous dollop of crème fraîche and a sprinkle of walnuts.
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