Butternut Squash With Walnuts And Vanilla

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Nutrition per serving    (USDA % daily values)
CAL
352
FAT
104%
CHOL
11%
SOD
8%

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Ingredients for 4 servings

1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)

3 bay leaves (if boiling the squash)

Salt

1 heaping cup of walnuts (can substitute pecans or pine nuts)

2-3 Tbsp butter

2 teaspoons grated ginger

1-2 teaspoons vanilla extract

Lemon juice

1/2 teaspoon dried thyme

Black pepper to taste

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