Description
Sweet and savory roasted butternut squash with crunchy, candied walnuts – a perfect side dish!
Ingredients
Scale
For the Roasted Butternut Squash:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Candied Walnuts:
- 1 cup walnut halves
- ¼ cup maple syrup
- 1 tablespoon coconut sugar
- ¼ teaspoon sea salt
- 1 tablespoon water
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, sea salt, black pepper, cinnamon, and nutmeg until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
- While the squash is roasting, prepare the candied walnuts. In a medium skillet, combine walnut halves, maple syrup, coconut sugar, sea salt, and water.
- Cook over medium heat, stirring constantly, until the syrup thickens and coats the walnuts, about 5-7 minutes. Be careful not to burn the walnuts.
- Remove the walnuts from the heat and spread them out on a piece of parchment paper to cool and harden.
- Once the butternut squash is roasted and the walnuts are candied, combine them in a serving bowl. Serve warm or at room temperature.
Notes
- Pro Tip: Toast the walnuts lightly before candying for extra flavor.
- Substitution: Brown sugar can be used instead of coconut sugar.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 cal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: roasted butternut squash, candied walnuts, fall recipe, vegan, gluten-free, side dish
