Sweet & Savory Roasted Butternut Squash with Candied Walnuts

Author: EMMA
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Description

A cozy fall side dish that perfectly balances sweetness and spice. Roasted butternut squash pairs with cinnamon-spiced candied walnuts, maple, and fresh herbs for an irresistible combo.

Ingredients

Units Scale

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 (sub rosemary)
1 tsp. apple cider vinegar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F
Toss the squash with olive oil, smoked paprika, 1/4 tsp of the cinnamon, ginger, and salt on a rimmed baking sheet
Bake for 35 minutes, tossing once halfway through, until soft and caramelized
During the final 5 minutes of roasting, begin preparing the walnuts
Toast walnuts in a dry non-stick skillet over medium heat, tossing often, until fragrant, about 5 minutes
Combine maple syrup, orange juice, sage, vinegar, and remaining 1/4 tsp. cinnamon in a small bowl
Pour mixture into skillet with walnuts, and cook, stirring often, for 1 to 2 minutes until thickened and glazed
Season with a pinch of salt and remove from heat
Assemble roasted butternut squash on a serving platter and scatter candied walnuts overtop