What happens when the sweetness of roasted butternut squash meets the lively crunch of candied walnuts? You get a dazzling dish that’s as comforting as it is impressive. My Roasted Butternut Squash with Candied Walnuts is the perfect balance of flavors and textures, making it a delightful side for any meal. This vegan-friendly recipe not only packs a punch with its warm spices like smoked paprika and ginger, but it also includes a healthy hit of crunch and sweetness from maple-glazed walnuts. With quick prep and a simple roasting technique, you’ll have a show-stopping salad or side ready in no time. Perfect for potlucks or just a cozy dinner at home, your family and friends will be begging for seconds! Ready to elevate your cooking game with this enticing dish? Let’s dive in!
Why is This Dish a Must-Try?
Harmony of Flavors: The sweet roasted butternut squash pairs beautifully with the crunchy, maple-glazed walnuts, creating a delightful explosion of taste with every bite.
Vegan-Friendly: Enjoy this delicious dish guilt-free—it’s perfect for those following a vegan or dairy-free lifestyle!
Simple Preparation: Easy to make with minimal ingredients, this recipe requires just a few steps, allowing you to focus on enjoyment rather than complicated cooking.
Versatile Side Dish: Whether served alongside grilled chicken or roasted turkey, this dish fits seamlessly into various meal settings, making it ideal for any occasion.
Crowd-Pleaser: With its inviting aroma and vibrant colors, your guests will be drawn to this stunning side, complimenting your culinary skills.
Pair it with dishes like Garlic Chicken Roasted or Cozy Southern Squash for a truly satisfying meal!
Roasted Butternut Squash with Candied Walnuts Ingredients
• Prepare to bring out the rich flavors and textures of this Roasted Butternut Squash with Candied Walnuts with the following ingredients!
For the Squash
- Butternut Squash – The star of the dish; choose pre-cubed for convenience.
- Olive Oil – Essential for roasting; it helps achieve that delicious caramelized finish.
- Smoked Paprika – Imparts a smoky depth; swap it with cayenne for a spicy kick.
- Cinnamon – Adds a warm, sweet note; using it in two stages enhances the flavor complexity.
- Kosher Salt – Elevates all the flavors and balances the dish’s sweetness.
- Ground Ginger – Introduces a lovely hint of spice to the mix.
For the Candied Walnuts
- Walnuts – Bring delightful crunch and healthy fats; must be toasted for extra flavor.
- Maple Syrup – Perfect for glazing the walnuts; feel free to use honey, but note it will change the recipe’s vegan status.
- Fresh Orange Juice – Infuses brightness; juice comes from one small orange.
- Fresh Sage – Provides an earthy taste; can substitute rosemary for a different herbal note.
- Apple Cider Vinegar – Adds a hint of acidity to balance the sweetness beautifully.
With these ingredients, you’re set to whip up a dish that’s not just a feast for the taste buds but also a visual delight!
Step‑by‑Step Instructions for Roasted Butternut Squash with Candied Walnuts
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is essential for achieving that perfect caramelization on your butternut squash during roasting. While the oven warms up, gather your rimmed baking sheet and prepare your ingredients for convenience.
Step 2: Prepare the Squash
In a large bowl, toss the cubed butternut squash with olive oil, smoked paprika, 1/4 teaspoon of cinnamon, ground ginger, and kosher salt until each piece is well-coated. Spread the squash evenly on the rimmed baking sheet, ensuring there’s space between the cubes for even cooking. You want the squash to be bright orange and glossy at this stage.
Step 3: Roast the Squash
Roast the butternut squash in the preheated oven for about 35 minutes. Halfway through roasting, give the squash a good toss with a spatula or wooden spoon to promote even browning. You’re looking for the squash to become tender and slightly caramelized, with edges turning golden brown as it roasts.
Step 4: Toast the Walnuts
In the last five minutes of roasting, heat a dry non-stick skillet over medium heat. Add the walnuts to the skillet and toast them for about 5 minutes, stirring frequently until they’re fragrant and slightly darker in color. Be attentive, as they can burn quickly; you want them to be golden and aromatic, adding delightful crunch to your Roasted Butternut Squash with Candied Walnuts.
Step 5: Make the Maple Glaze
In a small bowl, combine maple syrup, fresh orange juice, fresh sage, apple cider vinegar, and the remaining 1/4 teaspoon of cinnamon. Once the walnuts are toasted, pour this mixture over them in the skillet and cook for an additional 1-2 minutes, stirring until the glaze thickens slightly and all walnuts are coated. The mixture should become sticky and fragrant.
Step 6: Assemble the Dish
Carefully transfer the roasted butternut squash to a serving platter. Drizzle any residual juices from the baking sheet over the squash for added flavor. Then, generously sprinkle the candied walnuts on top, ensuring each piece of squash gets a taste of that delightful sweet, crunchy topping. The final dish should look vibrant and inviting, ready to be served!
What to Serve with Roasted Butternut Squash with Orange-Maple Candied Walnuts?
Elevate your dining experience with these delightful pairings that complement the sweet and savory notes of your dish.
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Garlic Mashed Potatoes: Creamy and rich, these potatoes balance the sweetness of the squash with their savory garlic flavor.
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Grilled Lemon-Herb Chicken: The zesty citrus notes from the chicken enhance the orange-maple candied walnuts, tying the meal together beautifully.
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Quinoa Salad: Light and fluffy, quinoa mixed with fresh vegetables offers a refreshing crunch that contrasts the soft squash perfectly.
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Roasted Brussels Sprouts: Earthy and crispy, these delicious sprouts add a crunchy texture, making a satisfying combination with the tender squash.
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Cranberry Sauce: A tangy-sweet sauce adds a pop of flavor, enhancing the overall sweetness of the dish while offering a contrasting texture.
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Sparkling Apple Cider: This bubbly drink refreshes your palate, complementing the sweetness of the squash and enhancing the autumn tones of the meal.
Treat your taste buds to an unforgettable meal with these pairings, ensuring every bite is as delightful as the last!
Roasted Butternut Squash with Candied Walnuts Variations
Feel free to sprinkle your creativity into this recipe and make it your own; the possibilities are endless!
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Nut Alternatives: Swap walnuts for pecans or almonds for different flavors and textures; each nut brings its unique crunch and taste.
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Herb Swap: Replace fresh sage with rosemary for a piney aroma; this simple change adds a refreshing twist to the dish.
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Sweetener Substitution: Use agave syrup instead of maple syrup to suit various dietary needs; it retains sweetness while being light and syrupy.
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Spicy Kick: Add a pinch of cayenne pepper or chili flakes for a subtle heat, creating a delightful contrast to the sweetness of the squash.
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Citrus Twist: Incorporate lemon or grapefruit juice in place of orange juice to brighten the flavor profile; the tang will add an exciting new layer of taste.
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Creamy Addition: Drizzle a little coconut cream over the finished dish for a luxurious, creamy finish that complements the flavors beautifully.
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Meal Pairing Idea: Serve alongside Garlic Parmesan Roasted shrimp for a lovely balance of sweet and savory flavors, or pair with Cozy Southern Squash for a heartwarming meal!
With these variations, your Roasted Butternut Squash with Candied Walnuts can become a new family favorite time and time again!
Storage Tips for Roasted Butternut Squash with Candied Walnuts
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. This ensures your delicious roasted butternut squash with candied walnuts retains its flavors and freshness.
Freezer: For longer storage, freeze the butternut squash without the candied walnuts for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating: Reheat the squash in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This method helps keep the squash tender while the walnuts can be added fresh to maintain their crunch.
Make-Ahead: Prepare the butternut squash a day in advance and store it in the fridge. Just roast it fresh before serving for a warm, inviting dish that’s easy to whip up on busy nights!
Expert Tips for Roasted Butternut Squash with Candied Walnuts
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Watch the Walnuts: Keep an eye on the walnuts while toasting. They burn quickly—look for a golden brown color and a fragrant aroma to know they’re ready.
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Avoid Soggy Squash: Ensure the butternut squash is evenly cubed for consistent cooking. Overcrowding the baking sheet can lead to soggy, unevenly roasted pieces.
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Customize Your Sweetener: While maple syrup is delicious, you can swap it with agave syrup or honey for different flavors, but be mindful of the impact on the dish’s vegan status.
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Freshness Matters: Using fresh orange juice brightens the dish, enhancing the overall flavor profile of the roasted butternut squash with candied walnuts.
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Enhance with Herbs: Experiment with herbs! If you’re not a fan of sage, try substituting it with rosemary for a different, yet equally delightful, flavor experience.
Make Ahead Options
These Roasted Butternut Squash with Candied Walnuts are ideal for meal prep, making your weeknight dinners a breeze! You can prep the cubed butternut squash and toss it with the olive oil and spices up to 24 hours in advance. Simply cover and refrigerate the seasoned squash to maintain its flavor and prevent browning. The candied walnuts can also be made ahead and stored in an airtight container for up to 3 days. When you’re ready to serve, roast the squash in the oven as directed, toast the walnuts briefly, and glaze them for that just-made taste. You’ll enjoy a deliciously quick dish with minimal effort!
Roasted Butternut Squash with Candied Walnuts Recipe FAQs
How do I choose the best butternut squash?
Absolutely! When selecting butternut squash, look for ones that are heavy for their size with a smooth, even skin. Avoid any with dark spots or blemishes. The color should be a consistent beige, without patches of green, signaling that it’s ripe and ready to roast.
How should I store leftovers of the roasted butternut squash with candied walnuts?
To keep your leftovers fresh, store the roasted butternut squash in an airtight container in the refrigerator for up to 4 days. Make sure it cools completely before sealing to prevent condensation. This way, the flavors stay vibrant for your next delicious serving!
Can I freeze the roasted butternut squash?
Absolutely! If you want to enjoy this dish later, freeze the roasted butternut squash without the candied walnuts for up to 3 months. To do this, let it cool completely, then place it in a freezer-safe bag or container. When you’re ready to enjoy it, let it thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) for about 15-20 minutes.
What if my walnuts burn while toasting?
Very! If you find your walnuts are burning, it’s likely due to cooking them at too high a heat or for too long. Make sure to toast them over medium heat, stirring frequently for about 5 minutes. If they start to darken quickly, take them off the heat immediately—they should be fragrant but not blackened!
Is there a nut-free option for the candied walnuts?
Certainly! If you or your guests have nut allergies, you can substitute the walnuts with seeds like pumpkin or sunflower seeds. Follow the same toasting instructions, keeping a close eye to ensure they don’t burn. This way, you maintain the crunchy texture without the allergens.
Can I prepare the butternut squash ahead of time?
Of course! To make meal prep easier, you can prepare the butternut squash a day in advance. Simply cut it and toss it with the olive oil and spices as directed, then store it in the fridge. When you’re ready to cook, just roast it in the oven for that freshly-roasted flavor while saving time on busy days!
Roasted Butternut Squash with Candied Walnuts Delight
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cubed butternut squash with olive oil, smoked paprika, 1/4 teaspoon of cinnamon, ground ginger, and kosher salt until well-coated. Spread evenly on a rimmed baking sheet.
- Roast the squash for about 35 minutes, tossing halfway through, until tender and slightly caramelized.
- In the last 5 minutes, toast the walnuts in a dry non-stick skillet over medium heat for about 5 minutes.
- Combine maple syrup, fresh orange juice, fresh sage, apple cider vinegar, and remaining cinnamon in a bowl. Pour over toasted walnuts and cook for an additional 1-2 minutes until coated.
- Transfer roasted squash to a platter, drizzle with residual juices, and sprinkle candied walnuts on top before serving.
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