6cupspeeled and cubed butternut squash(from 1 medium squash)
1/2cupcoarsely chopped walnuts
2Tbsp.fresh orange juice(from 1 small orange)
1Tbsp.finely chopped fresh sage(sub rosemary)
1tsp.apple cider vinegar
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. (Watch closely to avoid burning). Combine maple syrup, orange juice, sage, vinegar, and remaining 1/4 tsp. cinnamon in a small bowl. Pour into skillet with walnuts, and cook, stirring often, for 1 to 2 minutes, until the mixture thickens and glazes over the walnuts. Season with a pinch of salt, and remove from heat.
Assemble roasted butternut squash on a serving platter, and scatter candied walnuts overtop.
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.