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Roasted Butternut Squash with Candied Walnuts

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.
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 servings
Calories 200kcal


  • Large rimmed baking sheet
  • Non-stick skillet


  • 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


  • 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.


Serving: 0.5cup | Calories: 200kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 185mg | Fiber: 4g | Sugar: 9g