Sweet Squash with Walnuts

NOTES: Wolfert calls this Sweet Pumpkin Dessert in her book — pumpkins being members of the winter squash family. A convection oven is not recommended. You can prepare the squash through step 2 up to 2 days ahead; cover and chill. Bring to room temperature to serve.

Yield: MAKES: 8 to 10 servings

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

344 (37% from fat)

Protein:

2.9g

Fat:

14g (sat 6.5)

Carbohydrate:

55g

Fiber:

2.4g

Sodium:

29mg

Cholesterol:

22mg