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Walnuts and Squash, Great Holiday Fare

December 26, 1986

Walnuts and winter squash team up for this delightful winter side dish, Walnut Harvest Saute. The nutty flavor of hard shelled winter varieties of squash makes it the ideal companion for walnuts. Pumpkin, hubbard and butternut are good choices of squash.

Melt 1-1/2 tablespoons butter of margarine and 1-1/2 tablespoons packed brown sugar in large skillet. Add 3/4 cups walnuts and 1 teaspoon grated lemon peel. Stir to coat well. Set aside to cool.

Meanwhile, in large skillet, saute 2 cups coarsely grated pumpkin (or other hard shelled squash) and 1 cup sliced tart apple in 2 tablespoons butter or margarine. Sprinkle with 1 tablespoon packed brown sugar, 1/2 teaspoon allspice and dash salt and continue cooking until almost tender, about 3 to 4 minutes. Add 2 tablespoons lemon juice and reserved sugared walnuts. Cook 1 minute longer. Serve hot as an accompaniment to pork, poultry or beef. Makes 4 servings.

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