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Roasted Butternut Squash with Candied Walnuts

Roasted Butternut Squash with Candied Walnuts Bliss

This Roasted Butternut Squash with Candied Walnuts is a delightful side dish that combines sweet and savory flavors, perfect for family dinners or holiday gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash pre-cubed for convenience
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Smoked Paprika adds a smoky flavor
  • 1/4 teaspoon Cinnamon for sweetness
  • 1/2 teaspoon Kosher Salt to enhance flavors
  • 1/4 teaspoon Ground Ginger adds a spicy touch
For the Candied Walnuts
  • 1 cup Walnuts for crunch
  • 1/4 cup Maple Syrup for sweetness
  • 2 tablespoons Fresh Orange Juice for brightness
  • 1 tablespoon Fresh Sage or substitute rosemary
  • 1 tablespoon Apple Cider Vinegar to balance sweetness

Equipment

  • Oven
  • baking sheet
  • Non-stick skillet
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C).
  2. On a rimmed baking sheet, toss the butternut squash with olive oil, smoked paprika, cinnamon, ginger, and kosher salt, ensuring even coating.
  3. Roast the squash for approximately 35 minutes, flipping halfway through for even caramelization.
  4. Toast the walnuts in a dry non-stick skillet over medium heat for about 5 minutes until fragrant.
  5. In a mixing bowl, combine maple syrup, orange juice, sage, apple cider vinegar, and remaining cinnamon. Add to the skillet with toasted walnuts and cook until glaze thickens.
  6. Transfer the roasted squash to a serving platter and top with candied walnuts.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

This recipe can be made ahead by prepping the squash in advance. Store in an airtight container in the fridge.

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