Butternut Squash with Walnuts and Vanilla

Ingredients

• 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes
• 3 bay leaves
• 1 tablespoon extra virgin olive oil
• Salt
• 1 heaping cup of walnuts
• 2 to 3 tablespoons butter
• 2 teaspoons grated ginger
• 1 to 2 teaspoons vanilla extract
• Lemon juice
• 1/2 teaspoon dried thyme
• Black pepper to taste

Directions

1. For the roasted version, set your oven to 400 degrees F. Slick the squash cubes with a bit of olive oil, arrange them on a baking tray, and season with salt. Roast for about 20 minutes, until the edges are starting to take on color, then take the tray out of the oven.
2. For the boiled version, combine the bay leaves and 4 cups of water in a medium-sized pot, then bring the water to a simmer. Add the squash, cover the pot, and boil for 10 minutes. Drain the squash.
3. Set a large sauté pan over medium-high heat, add the walnuts, and toast them while stirring often so they do not scorch. When they smell toasty and are beginning to color, pull the pan off the heat.
4. Return the pan with the walnuts to medium-high heat and melt the butter. Stir so the nuts get coated, then add the squash and toss again to slick the pieces with butter.
5. Add the grated ginger and vanilla extract, followed by black pepper, a little salt, and the dried thyme, then toss everything together again. Cut the heat and finish with a squeeze of lemon juice. Taste, then adjust with more salt or lemon as needed.
6. For a richer finish, stir in an extra tablespoon or two of butter just before serving.