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| What You Need: |
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2 1-1½ pound butternut squashes, seeded and halved lengthwise
1 cup water
2 tablespoons butter
Salt and pepper to taste
½ cup walnuts, chopped and toasted
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| How To Cook: |
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1. Place squash, cut side down, in a 9x13x2-inch glass baking dish. Pour water over squash.
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2. Bake until skins are blistered and brown, and flesh is fork tender, about 1¼ hours. Remove from oven.
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3. Turn squash cut side up, scoop out flesh and transfer to a mixing bowl, leaving about 1/3-inch thickness in shell.
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4. Mash flesh. Stir in butter. Season to taste with salt and pepper.
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5. Spoon mixture back into shells. Sprinkle with chopped walnuts, rewarm until heated through.
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