Roasted Butternut Squash with Candied Walnuts and Sage
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
Roasted butternut squash with sticky-sweet maple walnuts, orange, cinnamon, and crispy sage. This showstopping side will be become an instant favorite on your table this holiday season.
  • 5 cups peeled and cubed butternut squash
  • 1 Tbsp. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. cinnamon, divided
  • ½ tsp. smoked paprika, divided
  • ¼ tsp. ground ginger
  • ½ cup coarsely chopped walnuts
  • 2 Tbsp. maple syrup
  • 2 Tbsp. fresh orange juice (from 1 orange)
  • 1 Tbsp. chopped fresh sage
  • 1 tsp. apple cider vinegar
  1. Preheat oven to 425°F. Toss squash with oil, salt, ¼ tsp. of the cinnamon, ¼ tsp. of the smoked paprika, and ginger. Spread on a baking sheet. Bake for 30 minutes, tossing once halfway through.
  2. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. (do not burn!). Add maple syrup, orange juice, sage, vinegar, and remaining ¼ tsp. cinnamon and smoked paprika. Increase heat to medium-high and cook until syrupy, about 3 to 5 minutes, stirring often.
  3. Arrange roasted squash on a platter. Spoon walnut mixture over squash.
Nutrition Information
Serving size: ⅕th of recipe Calories: 190 Fat: 11 gm Saturated fat: 1 gm Carbohydrates: 24 gm Sugar: 9 gm Sodium: 183 mg Fiber: 4 gm Protein: 3 gm
Recipe by Dishing Out Health at