Roasted Butternut Squash with Candied Walnuts
Sweet, savory, and perfectly caramelized, this roasted butternut squash dish with maple-glazed walnuts and crispy sage is a must-have holiday side.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Roasting + Skillet
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main
6 cups peeled and cubed butternut squash (from 1 medium squash)
2 Tbsp olive oil
½ tsp smoked paprika
½ tsp ground cinnamon, divided
½ tsp kosher salt
¼ tsp ground ginger
Candied Walnuts
½ cup coarsely chopped walnuts
2 Tbsp maple syrup
2 Tbsp fresh orange juice (from 1 small orange)
1 Tbsp finely chopped fresh sage (or substitute rosemary)
1 tsp apple cider vinegar
Pinch of salt
Instructions
Preheat oven to 425°F.
On a large rimmed baking sheet, toss the cubed butternut squash with olive oil, smoked paprika, ¼ tsp cinnamon, ginger, and salt.
Roast for 35 minutes, tossing once halfway through, until squash is tender and golden at the edges.
During the last 5 minutes of roasting, prepare the candied walnuts:
Toast walnuts in a dry non-stick skillet over medium heat, stirring frequently, until fragrant (about 5 minutes).
In a small bowl, whisk together maple syrup, orange juice, remaining ¼ tsp cinnamon, sage, and vinegar.
Pour mixture into skillet with walnuts. Cook, stirring often, for 1–2 minutes until thickened and sticky. Season with a pinch of salt and remove from heat.
Arrange the roasted squash on a serving platter and scatter the candied walnuts over the top. Serve warm.
Notes
Make Ahead: Squash can be peeled and cubed 1 day in advance.
To Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To Reheat: Rewarm in a skillet over medium-low heat or in the oven at 350ºF. Microwave works in a pinch, but stovetop yields best texture.
