Irresistible Sweet Roasted Butternut Squash with Toasted Walnuts
Enjoy the cozy embrace of this Irresistible Sweet Roasted Butternut Squash with Candied Walnuts as a delightful autumn dish.
Servings: 4 servings
Calories: 250kcal
Equipment
- Baking sheet
- mixing bowl
- Skillet
- Oven
- Knife
Ingredients
For the Squash
- 1 medium butternut squash look for firm, heavy squash with smooth skin
- 2 tablespoons olive oil high-quality oil for best results
- 2 tablespoons brown sugar light brown sugar recommended
- 1 teaspoon cinnamon freshly ground for exceptional flavor
- 1 teaspoon salt balances sweetness
For the Candied Walnuts
- 1 cup walnuts choose raw walnuts for optimal roasting
- 1 quarter cup maple syrup opt for pure maple syrup for best taste
Optional Garnish
- 2 sprigs fresh thyme use fresh if available
Instructions
How to Make Irresistible Sweet Roasted Butternut Squash
- Preheat your oven to 400°F (200°C).
- Carefully slice the butternut squash in half, scoop out the seeds, and cut the flesh into bite-sized cubes.
- In a mixing bowl, combine the cubed squash with olive oil, salt, brown sugar, and cinnamon. Toss well until every piece is beautifully coated.
- Spread the squash evenly on a baking sheet in a single layer. Roast for 25-30 minutes, or until the squash is fork-tender and has a lovely caramelized color.
- In a skillet, add the walnuts and maple syrup over medium heat. Stir for about 5 minutes until the walnuts become sticky and fragrant.
- Gently toss the roasted squash with the candied walnuts. Serve hot or at room temperature, garnished with fresh thyme if desired.
Notes
For extra sweetness, drizzle with extra maple syrup before serving.