Butternut Squash with Walnuts and Vanilla Recipe

Ingredients

• 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)
• 1 tablespoon extra virgin olive oil (if roasting the squash)
• Salt
• 1 heaping cup of walnuts (can substitute pecans or pine nuts)
• 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