Roasted Butternut Squash with Candied Walnuts
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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 5 servings
- 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
To Make Ahead: Squash can be peeled and cubed 1 day in advance. Store in an airtight container in the refrigerator until ready to bake.
To Store: Store leftovers in an airtight storage container in the refrigerator for 4 days.
To Reheat: Reheat over medium-low heat in a skillet on the stovetop, or in the oven at 350ºF. Alternatively, you can nook in the microwave, however the oven and stovetop yield the best consistency.
Serving: 0.5cup | Calories: 200kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 185mg | Fiber: 4g | Sugar: 9g