Description
Roasted butternut squash with sticky-sweet maple walnuts, orange, cinnamon, and crispy sage. A showstopping holiday side dish that’s sweet, savory, and irresistible.
Ingredients
- 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
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 425°F.
- Toss squash with olive oil, smoked paprika, 1/4 tsp cinnamon, ginger, and salt on a rimmed baking sheet. Bake 35 minutes, tossing once halfway, until soft and caramelized.
- During the final 5 minutes, toast walnuts in a dry skillet over medium heat until fragrant (about 5 minutes).
- Combine maple syrup, orange juice, sage, vinegar, and remaining 1/4 tsp cinnamon in a small bowl. Pour into skillet with walnuts, cook 1-2 minutes until thickened and glazed.
- Assemble roasted squash on a platter and scatter candied walnuts overtop.
Notes
- Squash can be peeled and cubed 1 day in advance, stored in airtight container in fridge.
- Leftovers keep in refrigerator for 4 days.
- Reheat over medium-low heat on stovetop or in oven at 350°F for best consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American