Butternut Squash with Walnuts

• 2 butternut squash (about 1 1/2 pounds each), halved lengthwise, seeded
• 1 cup water
• 2 tablespoons (1/4 stick) butter
• 1/2 cup chopped walnuts, toasted

1. Preheat oven to 350F.
2. Place squash, cut side down, in 13x9x2-inch glass baking dish.
3. Pour water over squash.
4. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour 15 minutes.
5. Turn squash cut side up.
6. Cool slightly.
7. Scoop out flesh and transfer to medium bowl, leaving 1/3-inch-thick shell.
8. Mash flesh.
9. Add butter and stir until melted.
10. Season to taste with salt and pepper.
11. Spoon squash back into shells.
12. (Can be prepared 1 day ahead.
13. Cover and refrigerate.
14. Rewarm in 350F oven until heated through, about 30 minutes.)
15. Sprinkle squash with chopped walnuts and serve.

butternut squash, water, butter, walnuts

Taken from www.epicurious.com/recipes/food/views/butternut-squash-with-walnuts-958 (may not work)