INGREDIENTS
•
1 1/3 to 1 3/4 pounds pumpkin, butternut squash, or other sweet, edible winter squash
•
1 cup superfine sugar (or you can make your own by blitzing granulated sugar in a blender until fine but not powdery)
•
1/3 cup walnuts (halves or pieces), preferably freshly shelled
•
1 teaspoon unsalted butter
•
1 cup cultured cream, such as crème fraîche, whipped cream, or Greek yogurt (optional)