1 tablespoon kuzu (flour made from kuzu vine; you can substitute arrowroot or cornstarch)
1 cup chopped walnuts
Cut squash into chunks and remove seeds. Place squash in pot with water and salt. Bring to a boil, reduce flame, and cover. Simmer until squash is soft. Puree the squash in hand food mill, then place puree in pot and add barley malt and spice. Simmer 5 minutes. Dilute kuzu and add to squash, stirring constantly to prevent lumping, and simmer 2 to 3 minutes. Garnish with roasted walnuts or bake in piecrust 30 to 35 minutes with unroasted walnuts.