Sweet Squash With Walnuts – a delicious recipe with butternut squash, sugar, walnut halves, butter, cru00e8me frau00eeche. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 300u00b0 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 creme fraiche and a sprinkle of walnuts.
3154
kcal
Calories
308
g
Fat
110
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 pounds butternut squash, 2 cups superfine or baker's sugar, 2/3 cup walnut halves, 2 teaspoons butter, and more.
Yes, Sweet Squash With Walnuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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