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Sweet Squash with Walnuts





Yields
MAKES: 8 to 10 servings

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.

Sweet Squash with Walnuts




Christina Schmidhofer
 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
Step 1
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.

Step 2
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.

Step 3
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 344Calories from Fat 37
% Daily Value *
Total Fat 14g22%

Saturated Fat 6.5g33%
Cholesterol 22mg8%
Sodium 29mg2%
Total Carbohydrate 55g19%

Dietary Fiber 2.4g10%
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.