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Roasted Butternut Squash

Roasted Butternut Squash with Maple-Candied Walnuts Delight

This Roasted Butternut Squash brings seasonal warmth with maple-candied walnuts, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 large Butternut Squash Sweet and tender base; using pre-cubed squash speeds up prep time.
  • 2 tablespoons Olive Oil Essential for moisture and aids in caramelization.
  • 1 teaspoon Smoked Paprika Adds savory depth; substitute with cayenne if desired.
  • 1/2 teaspoon Cinnamon Provides warmth; remember to divide the amount for roasting and topping.
  • 1 teaspoon Kosher Salt Enhances sweetness and balances flavors.
  • 1/2 teaspoon Ground Ginger Infuses warmth that complements the squash's sweetness.
For the Candied Walnuts
  • 1 cup Walnuts Adds crunch and healthy fats; chop coarsely.
  • 1/3 cup Maple Syrup Provides the sticky glaze.
  • 2 tablespoons Fresh Orange Juice Brightens the dish with citrus notes.
  • 1 tablespoon Fresh Sage Offers earthy flavor; can be replaced with rosemary.
  • 1 tablespoon Apple Cider Vinegar Adds a tangy twist.

Equipment

  • Oven
  • Baking Sheet
  • large bowl
  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Toss the cubed butternut squash with olive oil, smoked paprika, 1/4 teaspoon of cinnamon, ground ginger, and kosher salt.
  3. Spread the seasoned squash evenly on a parchment-lined baking sheet and roast for about 35 minutes, tossing halfway through.
  4. Heat a dry non-stick skillet over medium heat and toast the chopped walnuts for approximately 5 minutes.
  5. In a separate bowl, combine maple syrup, fresh orange juice, chopped sage, apple cider vinegar, and the remaining 1/4 teaspoon cinnamon.
  6. Pour the maple mixture over the toasted walnuts and stir for about 1-2 minutes until coated.
  7. Transfer the roasted squash to a serving platter and top with the candied walnuts.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 100IUVitamin C: 30mgCalcium: 4mgIron: 6mg

Notes

Uniformly cutting the squash ensures even roasting. Keep a close eye on the walnuts as they toast to avoid burning. Use fresh spices and quality maple syrup for the best flavor.

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