Advertisement
As the leaves turn golden and a brisk chill fills the air, my kitchen transforms into a cozy haven, filled with the warm aromas of autumn. One dish that never fails to capture the essence of this season is my Crispy Roasted Butternut Squash with Sweet Maple-Candied Walnuts. This vegetarian delight strikes the perfect balance between savory and sweet, making it not only an impressive centerpiece for holiday gatherings but also simple enough for a comforting weeknight dinner. With just a handful of ingredients, this recipe is a quick triumph in flavor, while the candied walnuts add a delightful crunch that elevates every bite. Curious to bring the heart of fall into your kitchen? Let’s dive in!
Why is this dish a must-try?
Fall Comfort: This Roasted Butternut Squash with Candied Walnuts brings the warmth of autumn right to your dinner table.
Easy Preparation: With just a few simple steps, you can have a delightful dish ready, perfect for both busy weeknights and festive occasions.
Advertisement
Unique Flavor: The sweet, sticky walnuts paired with the savory, caramelized squash create a mouthwatering combination that friends and family will love.
Versatile Serving: It pairs wonderfully with proteins like turkey or chicken, making it a perfect side for any meal.
Nutritious Choice: Packed with calories-friendly ingredients, it’s a dish that feels indulgent while still being healthy.
So, are you ready to experience the joys of fall with this delicious recipe? Try it alongside my creamy hash brown casserole with sausage for a feast!
Roasted Butternut Squash with Candied Walnuts Ingredients
For the Squash
• Butternut Squash – The star of the dish, providing natural sweetness and a creamy texture; consider using pre-cubed squash for a quicker prep.
• Olive Oil – Essential for roasting; it adds moisture and helps achieve that perfect golden-brown caramelization.
• Smoked Paprika – This spice introduces a subtle smokiness that beautifully contrasts the squash’s sweetness.
• Cinnamon – Its warm aroma elevates the dish; use it in two parts for an extra flavorful punch.
• Kosher Salt – A must to enhance and balance all the delightful flavors.
• Ground Ginger – Adds a mild zing, enriching the overall taste profile.
For the Candied Walnuts
• Walnuts – These provide a satisfying crunch and healthy fats; feel free to swap in pecans for a unique twist.
• Maple Syrup – Sweetens and glazes the walnuts, giving them a delightful sticky finish; honey works as a tasty alternative if you’re in the mood for a different flavor.
• Fresh Orange Juice – Brightens up the dish, adding a lovely acidity that complements the sweetness.
• Fresh Sage – This herb introduces an earthy note; rosemary can be substituted for a different herbal touch.
• Apple Cider Vinegar – Balances the sweetness with its tangy profile, enhancing the overall flavor harmony.
Get ready to enjoy the comforting tastes of fall with this delightful Roasted Butternut Squash with Candied Walnuts!
Step‑by‑Step Instructions for Roasted Butternut Squash with Candied Walnuts
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This step is crucial to ensure that your Roasted Butternut Squash cooks evenly and develops that wonderful caramelization. While the oven heats, gather your ingredients and ensure your baking sheet is ready for the butternut squash.
Step 2: Prepare the Butternut Squash
On a rimmed baking sheet, toss the cubed butternut squash with a generous drizzle of olive oil, smoked paprika, 1/4 teaspoon of cinnamon, ground ginger, and kosher salt. Make sure each piece is well-coated for the best flavor. Spread the squash out evenly, making sure they’re not overcrowded—this helps them roast beautifully.
Step 3: Roast the Squash
Place the baking sheet in the preheated oven and roast the butternut squash for about 35 minutes. After 17 minutes, give the squash a good toss with a spatula to promote even cooking. You’ll know it’s ready when the squash is tender and has a lovely golden-brown exterior, inviting you in with its sweet aroma.
Step 4: Toast the Walnuts
While the squash is roasting, prepare the candied walnuts. In a non-stick skillet, toast the walnuts over medium heat for about 5 minutes, stirring frequently to prevent burning. Keep an eye on them; they should become fragrant and slightly golden, indicating they’re ready for the next step.
Step 5: Create the Candied Coating
In a bowl, mix together maple syrup, fresh orange juice, chopped fresh sage, apple cider vinegar, and the remaining cinnamon. Pour this delightful mix over the toasted walnuts in the skillet. Cook for another 1–2 minutes, allowing the mixture to thicken and coat the walnuts nicely, creating a sweet glaze that perfectly complements the roasted squash.
Step 6: Finish the Walnuts
Remove the candied walnuts from the heat and sprinkle with a touch of salt to enhance their flavor. Allow them to cool slightly in the skillet; as they cool, they’ll become even crunchier. This delicious topping will add the perfect contrast to your tender roasted butternut squash.
Step 7: Serve and Enjoy
Transfer your beautifully roasted butternut squash to a serving platter, and generously top it with the sweet candied walnuts. The warm, sticky walnuts nestled on the tender squash create a visually stunning dish, perfect for sharing with loved ones at your next gathering or simply enjoying as a comforting weeknight dinner.
Make Ahead Options
These Roasted Butternut Squash with Candied Walnuts are perfect for meal prep enthusiasts! You can cube and season the butternut squash up to 24 hours in advance and store it in the refrigerator, which helps streamline your cooking process on a busy evening. Additionally, prepare the candied walnuts a day ahead; simply toast them and coat them in the maple mixture, then let them cool completely before storing them in an airtight container. When you’re ready to serve, roast the squash as directed and reheat the walnuts gently on the stovetop to ensure they remain crunchy. With these make-ahead options, you’ll have an effortlessly delicious dish ready at your fingertips, making your fall meals feel oh-so-special!
Helpful Tricks for Roasted Butternut Squash
Watch the Walnuts: Keep a close eye on walnuts while toasting; they can go from golden to burnt quickly.
Prep Ahead: You can prep the butternut squash a day in advance and store it in the fridge for a hassle-free dinner.
Perfect Roasting: Ensure the squash pieces are spread out on the baking sheet to allow for even roasting and caramelization.
Avoid Microwaving: For best texture, reheat leftovers on the stovetop or in the oven rather than the microwave; this retains crispness.
Adjust Sweetness: If you prefer a less sweet dish, reduce the amount of maple syrup in the candied walnuts.
Enjoy making this Roasted Butternut Squash with Candied Walnuts—it’s sure to become a favorite!
What to Serve with Roasted Butternut Squash with Candied Walnuts
As you savor this comforting dish, consider adding delightful complements that enhance your meal’s warmth and flavor.
- Creamy Mashed Potatoes: The luscious texture and buttery flavor resonate beautifully with the tender squash, creating a cozy plate.
- Maple-Glazed Brussels Sprouts: Their slight bitterness balances the sweetness of the squash, while maple harmonizes all the fall flavors.
- Fresh Arugula Salad: A peppery, crisp salad with lemon vinaigrette brightens the palate and adds a refreshing contrast to the rich dish.
- Roast Chicken: Juicy, herb-infused chicken pairs perfectly, adding protein and making this a hearty meal that feels even more special.
- Quinoa Pilaf: This grain dish brings a nutty flavor and chewy texture, complementing the dish’s sweetness while increasing its nutritious value.
- Cranberry Sauce: A tart, homemade cranberry sauce lightly drizzled adds a festive zing that elevates the entire fall table setting.
- Sliced Apple Galette: A warm, rustic dessert made with sweet apples that echoes the sweet notes in your squash dish and offers a delightful finish.
- Chai Latte: Cozy up with a spiced chai latte to enjoy, enhancing the meal’s warmth and wrapping you in the aromas of fall flavors.
These pairings create a balanced table that celebrates seasonal ingredients and the rich flavors of autumn!
How to Store and Freeze Roasted Butternut Squash with Candied Walnuts
Fridge: Store any leftover roasted butternut squash with candied walnuts in an airtight container in the fridge for up to 4 days to maintain freshness.
Freezer: If you want to freeze, place the squash and walnuts separately in airtight freezer bags. The squash can be frozen for up to 3 months, while the walnuts are best used fresh.
Reheating: When ready to enjoy, reheat the squash in the oven at 350°F (175°C) until warmed through. Avoid microwaving to keep the texture intact.
Keeping the Crunch: For the candied walnuts, reheat gently in a skillet if you’ve frozen them. This helps restore their delightful crunch.
Roasted Butternut Squash with Candied Walnuts Variations
Feel free to get creative and tailor this dish to your taste preferences or dietary needs!
-
Nut-Free: Substitute the candied walnuts with sunflower seeds for a nut-free alternative that still offers crunch.
The seeds can be toasted just like the walnuts to bring out their natural flavor, making it a delicious option for those avoiding nuts. -
Sugar-Free: Use a sugar substitute like erythritol or monk fruit sweetener in place of maple syrup for a reduced-sugar option.
This will still give your walnuts that sweet glaze while keeping the dish lower in calories! -
Roasted Grapes: Toss some grapes on the baking sheet with the squash for a beautiful burst of sweetness.
The roasted grapes add a wonderful jammy flavor that pairs beautifully with the savory squash and candied nuts. -
Herb Swap: Experiment with thyme or rosemary instead of sage for a fragrant twist.
Each herb brings its own unique flair, allowing you to adjust the flavor profile to suit the occasion. -
Sweet Potato Alternative: Replace butternut squash with sweet potatoes for a different spin on the dish.
Sweet potatoes bring a similar texture and flavor, plus they can be roasted to achieve that delightful caramelization! -
Spicy Kick: Add a sprinkle of cayenne pepper to the squash mixture to bring some heat to the dish.
The warmth of the spice balances the sweetness of the maple-glazed walnuts, creating a delightful contrast. -
Creamy Addition: Drizzle some tahini or yogurt over the finished dish for a creamy contrast.
This will add a delightful richness and a touch of tang that pairs well with the flavors of the roasted squash.
Incorporate these variations for a personalized twist on your Roasted Butternut Squash with Candied Walnuts. You might even consider pairing it with some of my Mongolian Beef Noodles for an unforgettable autumn feast!
Roasted Butternut Squash with Candied Walnuts Recipe FAQs
What should I look for when selecting a butternut squash?
Absolutely! Choose butternut squash that feels heavy for its size and has a firm skin without any dark spots or blemishes. The skin should be a nice tan color, indicating ripeness. Avoid any squash with soft spots or deep cuts, as these can signal that the squash is overripe or damaged.
How should I store leftovers of roasted butternut squash with candied walnuts?
After enjoying your delicious meal, store any leftovers in an airtight container in the refrigerator for up to 4 days. This will keep the flavors intact while maintaining freshness. It’s best enjoyed warm, so consider reheating it gently in the oven or on the stovetop.
Can I freeze roasted butternut squash with candied walnuts?
Certainly! To freeze, it’s best to separate the components. Place the roasted butternut squash in an airtight freezer bag or container, where it can be stored for up to 3 months. For the candied walnuts, while they can be frozen, using them fresh is ideal for maintaining their crunchy texture. If you must freeze them, gently reheat in a skillet before serving to restore that delightful crunch.
What if my walnuts burn while toasting them?
If your walnuts burn while toasting, don’t worry! It happens to the best of us. To avoid this in the future, keep the heat on medium and stir frequently, ensuring they toast evenly. If they do burn, it’s best to start a new batch as burnt walnuts can impart a bitter flavor that may not blend well with your dish.
Are there any dietary considerations I should keep in mind?
Very much so! This recipe is vegetarian, nut-free, and gluten-free, making it accessible for many diets. However, if you’re preparing it for someone with allergies or dietary restrictions, substitute walnuts with seeds like pumpkin or sunflower seeds. Always check labels on condiments like maple syrup or apple cider vinegar for potential allergens.
Can I make the butternut squash ahead of time?
Absolutely! You can prepare the butternut squash a day ahead. Simply cube and toss it with the olive oil and spices, then store it in an airtight container in the fridge. When you’re ready to serve, roast it straight from the fridge to the oven—no need to bring it to room temperature first!
Roasted Butternut Squash with Candied Walnuts: A Fall Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Gather your ingredients and prepare your baking sheet.
- Toss the cubed butternut squash with olive oil, smoked paprika, 1/4 teaspoon of cinnamon, ground ginger, and kosher salt. Ensure each piece is well-coated.
- Spread the squash evenly on the baking sheet and roast for about 35 minutes, tossing halfway through for even cooking.
- While the squash roasts, toast the walnuts in a non-stick skillet over medium heat for about 5 minutes, watching closely to prevent burning.
- Mix maple syrup, fresh orange juice, chopped fresh sage, apple cider vinegar, and the remaining cinnamon in a bowl. Pour over the walnuts and cook for 1–2 minutes until thickened.
- Remove from heat, sprinkle with salt, and let the candied walnuts cool in the skillet.
- Transfer the roasted squash to a serving platter and top with the sweet candied walnuts.
