Description
Roasted Butternut Squash with Candied Walnuts is a delightful autumn dish that combines the sweetness of caramelized butternut squash with the crunch of candied walnuts. This easy-to-make recipe not only pleases the palate but also adds a pop of color to your table, making it perfect for festive gatherings or cozy family dinners.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 cup candied walnuts
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the squash halves and season with salt, pepper, cinnamon, and nutmeg, tossing to coat evenly.
- Place the squash cut-side down on a lined baking sheet and roast for about 25-30 minutes until tender.
- While roasting, chop candied walnuts coarsely.
- Once the squash is done, flip it over, sprinkle chopped walnuts on top, and drizzle with maple syrup. Roast for an additional 5 minutes.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg