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Roasted Butternut Squash with Candied Walnuts

Roasted Butternut Squash with Candied Walnuts: A Fall Delight

Enjoy this Roasted Butternut Squash with Candied Walnuts, a perfect balance of savory and sweet, ideal for autumn dining.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dishes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash cubed, consider using pre-cubed for quicker prep
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Smoked Paprika for added flavor
  • 1/2 teaspoon Cinnamon plus 1/4 teaspoon for the candied walnuts
  • 1 teaspoon Kosher Salt to enhance flavors
  • 1/2 teaspoon Ground Ginger
For the Candied Walnuts
  • 1 cup Walnuts can substitute with pecans
  • 1/4 cup Maple Syrup honey can be used as an alternative
  • 1 tablespoon Fresh Orange Juice
  • 1 teaspoon Fresh Sage can substitute with rosemary
  • 1 tablespoon Apple Cider Vinegar

Equipment

  • Baking Sheet
  • non-stick skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your ingredients and prepare your baking sheet.
  2. 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.
  3. Spread the squash evenly on the baking sheet and roast for about 35 minutes, tossing halfway through for even cooking.
  4. While the squash roasts, toast the walnuts in a non-stick skillet over medium heat for about 5 minutes, watching closely to prevent burning.
  5. 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.
  6. Remove from heat, sprinkle with salt, and let the candied walnuts cool in the skillet.
  7. Transfer the roasted squash to a serving platter and top with the sweet candied walnuts.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 35gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 450mgFiber: 5gSugar: 12gVitamin A: 3600IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Keep an eye on the walnuts while toasting to avoid burning. You can prepare the butternut squash a day in advance for easier dinner prep.

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