Roasted Butternut Squash with Candied Walnuts

Why You’ll Love This Recipe

I love how this recipe balances savory and sweet with just the right amount of spice. The squash becomes buttery and tender in the oven, while the walnuts get coated in a sticky, citrusy glaze that adds crunch and character. It’s a vibrant, festive dish that looks beautiful on the table and pairs effortlessly with everything from turkey and stuffing to a cozy weeknight roast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 cups peeled and cubed butternut squash (from 1 medium squash)

• 2 Tbsp. olive oil

• 1/2 tsp. smoked paprika

• 1/2 tsp. cinnamon, divided

• 1/2 tsp. kosher salt

• 1/4 tsp. ground ginger

• 1/2 cup coarsely chopped walnuts

• 2 Tbsp. maple syrup

• 2 Tbsp. fresh orange juice (from 1 small orange)

• 1 Tbsp. finely chopped fresh sage (or rosemary)

• 1 tsp. apple cider vinegar

Directions

1. Roast the Butternut Squash:
   I preheat the oven to 425°F and line a large rimmed baking sheet. I toss the squash with olive oil, smoked paprika, 1/4 tsp of the cinnamon, ground ginger, and kosher salt. Then I spread it out evenly and roast for 35 minutes, tossing once halfway through, until the edges are golden and the squash is fork-tender.

2. Toast the Walnuts:
   During the final 5 minutes of roasting, I start preparing the candied walnuts. I toast the walnuts in a dry non-stick skillet over medium heat for about 5 minutes, stirring often, until they smell nutty and fragrant. I watch closely so they don’t burn.

3. Candy the Walnuts:
   In a small bowl, I mix the maple syrup, orange juice, chopped sage, apple cider vinegar, and the remaining 1/4 tsp of cinnamon. I pour this into the skillet with the toasted walnuts and cook, stirring constantly, for 1 to 2 minutes until the mixture thickens into a glossy glaze. I season with a pinch of salt and remove from the heat.

4. Assemble the Dish:
   I transfer the roasted squash to a serving platter or shallow bowl and scatter the candied walnuts over the top. I like to serve it warm, with an extra sprinkle of fresh herbs if I have them on hand.

Servings and timing

This recipe makes about 5 servings, but it’s easy to scale up for a larger gathering.

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Variations

• I’ve used pecans or hazelnuts in place of walnuts with delicious results.

• If I want more sweetness, I add a few dried cranberries or pomegranate seeds just before serving.

• For a little heat, I sprinkle in a pinch of cayenne pepper with the roasted squash seasoning.

• I’ve also drizzled a touch of balsamic glaze over the finished dish for extra depth.

• If I want to make it a main dish, I toss in cooked quinoa or chickpeas for added protein.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the squash in a skillet over medium-low heat or in the oven at 350ºF until hot. The microwave works, but I prefer the stovetop or oven to preserve the texture and crisp edges.

FAQs

Can I prep this ahead of time?

Yes! I often peel and cube the squash a day ahead and refrigerate it. I also toast and candy the walnuts in advance and store them in an airtight container.

Can I use pre-cut squash?

Definitely. Pre-cut squash saves time and works just as well—just make sure the cubes are similar in size for even roasting.

What’s a good herb substitute for sage?

Rosemary or thyme both work beautifully and add their own unique twist.

Can I make this nut-free?

Yes. I’ve made this with toasted pumpkin seeds or sunflower seeds instead of walnuts for a nut-free version.

Will this recipe work with sweet potatoes?

Absolutely. I’ve swapped in cubed sweet potatoes or even a mix of root vegetables when I want variety.

Conclusion

Roasted Butternut Squash with Candied Walnuts is the kind of side dish that steals the spotlight. It’s cozy, colorful, and full of autumn flavor in every bite. I love making it for holiday meals, but honestly, it’s easy enough to enjoy any night of the week. The mix of sweet, savory, and earthy flavors is completely irresistible—this one always earns a spot on my table.

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