It was a blustery autumn afternoon when I first roasted a butternut squash, the air tinged with a sweet warmth that felt like home. The warm sweetness of the roasted butternut squash pairs beautifully with the crunchy texture of candied walnuts in my Roasted Butternut Squash with Candied Walnuts recipe. This delightful dish doesn’t just elevate an ordinary meal; it’s a holiday-worthy offering that’s both vegetarian and simple enough for a weeknight dinner. With its easy prep and extraordinary flavor, it promises to impress your family and friends. Just imagine the cozy aroma of cinnamon and orange wafting through your kitchen as you prepare this festive side. Are you ready to create a dish that is bound to become a seasonal favorite?
Why is this dish a must-try?
Simplicity: This recipe is refreshingly easy, making it perfect for both novice cooks and seasoned chefs looking for a quick addition to their meal prep.
Festive Flavors: The harmonious blend of sweet orange and warm cinnamon brings out the natural sweetness of butternut squash, creating a delightful holiday-worthy dish.
Versatile Serving: Whether it’s alongside roasted turkey or the evocative flavors of a cozy weeknight dinner, it easily complements a variety of main dishes.
Texture Bliss: The combination of tender squash and crunchy, candied walnuts creates an irresistible medley that will have everyone coming back for seconds.
Make Ahead Option: Prep it in advance for holiday feasts or gatherings to save time while still impressing your guests—just reheat and enjoy!
This Roasted Butternut Squash with Candied Walnuts is a delightful and colorful addition to your dining table, perfect for any occasion! If you’re also exploring delicious sides, don’t forget to check out my Green Bean Casserole or a refreshing Tomato Mozzarella Salad.
Roasted Butternut Squash with Candied Walnuts Ingredients
For the Squash
- Butternut Squash – Buy pre-cubed for convenience and a sweeter texture.
- Olive Oil – Helps in roasting and adds moisture; avocado oil works as a great substitute.
- Smoked Paprika – Infuses a delightful smoky flavor; substitute with cayenne pepper for a touch of heat.
- Cinnamon – Provides warmth and sweetness; opt for freshly ground for the best flavor.
- Kosher Salt – Enhances all the flavors perfectly.
- Ground Ginger – Adds a zingy note that brightens the sweetness.
For the Candied Walnuts
- Walnuts – Adds a crunchy texture and healthy fats to the dish.
- Maple Syrup – This sweetener gives a nice glaze to the walnuts; feel free to use honey as a substitute.
- Fresh Orange Juice – Brightens up the flavor and complements the maple.
- Fresh Sage – Offers an earthy, herbaceous note; rosemary is a great alternative.
- Apple Cider Vinegar – Provides a tangy element that balances out the sweetness.
This Roasted Butternut Squash with Candied Walnuts comes together with these simple ingredients, creating a dish that is sure to delight at any gathering!
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 will ensure that the butternut squash roasts perfectly, developing a beautiful caramelization. Make sure to give your oven plenty of time to reach the desired heat level, as this will contribute to the final texture and flavor of your Roasted Butternut Squash with Candied Walnuts.
Step 2: Prepare the Squash
On a large baking sheet, toss cubed butternut squash with olive oil, smoked paprika, 1/4 teaspoon of cinnamon, ground ginger, and kosher salt. Use your hands or a spatula to ensure every piece is evenly coated with the mixture. The resulting gloss on the squash will signal that it’s ready for roasting, enhancing flavors as it cooks to tender perfection.
Step 3: Roast the Squash
Place the baking sheet in your preheated oven and roast the butternut squash for 35 minutes. After the first 17-18 minutes, give the squash a good toss using a spatula to ensure even cooking and browning. You’ll know it’s done when the squash is soft and caramelized, with golden edges shining as a beautiful indication of its readiness.
Step 4: Start on the Walnuts
With about 5 minutes left on the squash, prepare your candied walnuts. In a dry skillet over medium heat, add the walnuts, toasting them for about 5 minutes. Stir frequently, watching closely for the suddenly fragrant aroma that indicates they are toasted just right. Remove them from heat to avoid burning; they should be golden and fragrant.
Step 5: Prepare the Candied Coating
In a mixing bowl, whisk together maple syrup, fresh orange juice, chopped fresh sage, apple cider vinegar, and the remaining 1/4 teaspoon of cinnamon. The mixture should be well combined, creating a sticky glaze that will coat the walnuts beautifully. Set this aside, as it will enhance the crunchy walnuts in your Roasted Butternut Squash with Candied Walnuts.
Step 6: Coat the Walnuts
Pour the maple mixture over the toasted walnuts in the skillet, cooking for just 1-2 minutes. Stir continuously as you heat them, allowing the glaze to thicken and coat the walnuts evenly. The sweet aroma and gleaming walnuts will be a delightful preview of the flavors to come in your dish.
Step 7: Assemble and Serve
Once the butternut squash is roasted and perfectly caramelized, transfer it to a serving platter. Generously scatter the candied walnuts over the warm squash, allowing the sweet and crunchy topping to shine against the tender squash. This beautiful presentation of Roasted Butternut Squash with Candied Walnuts is now ready to impress your guests!
Make Ahead Options
These Roasted Butternut Squash with Candied Walnuts are perfect for meal prep! You can peel and cube the butternut squash up to 24 hours in advance, storing it in an airtight container in the refrigerator to keep it fresh. The candied walnuts can also be prepared 3 days ahead; simply store them in a sealed container at room temperature to maintain their crunchiness. When you’re ready to serve, roast the squash as directed, reheat the walnuts gently in a skillet, and combine them just before serving for a dish that’s just as delicious as if made fresh! This way, you’ll save precious time during busy mealtimes while still impressing your family and guests with vibrant flavors.
What to Serve with Roasted Butternut Squash with Candied Walnuts
Looking to create a delightful meal that leaves everyone asking for seconds? Let’s complement those sweet and savory flavors!
- Savory Roast Chicken: This juicy, herb-infused main dish highlights the natural sweetness of the squash while balancing its rich flavors.
- Balsamic Glazed Brussels Sprouts: Their slight bitterness and earthy richness pair beautifully, adding a textural variety to your plate.
- Crispy Quinoa Salad: A protein-packed salad bursting with fresh veggies lends a wonderful crunch and a refreshing element to the meal.
- Cranberry Sauce: Bring in a touch of tartness to contrast the sweetness, rounding out your festive offering wonderfully.
- Warm Dinner Rolls: Soft and buttery rolls offer a comforting addition, perfect for mopping up any leftover flavors from the plate.
- Spiced Apple Cider: A warm drink with fall spices enhances the cozy vibe of your meal, making each bite even more inviting.
- Pumpkin Pie: Cap off your dinner with this classic dessert, echoing the autumn flavors and sweet tones from the main course.
Each of these suggestions not only complements your Roasted Butternut Squash with Candied Walnuts but also brings together an unforgettable dining experience!
Roasted Butternut Squash with Candied Walnuts Variations
Feel free to explore creative twists that enhance your Roasted Butternut Squash with Candied Walnuts while infusing new flavors!
- Nut-Free: Substitute walnuts with sunflower seeds to maintain crunch without the nuts.
- Spicy Touch: Add a pinch of cayenne pepper to the squash seasoning for a delightful kick of heat.
- Herb Variations: Try using thyme or marjoram in place of sage for a different aromatic flavor profile.
- Sweetener Swap: Replace maple syrup with agave nectar for a vegan-friendly option that’s also delightfully sweet.
- Savory Spin: Incorporate a sprinkle of feta or goat cheese on top for a tangy contrast to the sweetness.
- Fruit Additions: Toss in some dried cranberries or pomegranate seeds just before serving for a burst of color and flavor.
- Citrus Variation: Experiment with lemon or lime juice instead of orange for a zesty brightness.
- Texture Boost: Mix in some cooked quinoa or farro before serving for added fiber and a hearty texture.
These variations allow you to create a dish that’s uniquely yours! If you’re looking for even more delicious options, check out my Baked Gnocchi Chicken for a comforting meal or a splendid Healthy Butternut Sweet that mirrors the season’s produce beautifully.
How to Store and Freeze Roasted Butternut Squash with Candied Walnuts
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To maintain the best texture, reheat gently on the stovetop or in the oven.
Freezer: For longer storage, freeze the roasted butternut squash without the candied walnuts for up to 3 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
Reheating: If frozen, thaw overnight in the fridge before reheating. Once thawed, reheat in the oven at 350°F for about 15-20 minutes, adding the candied walnuts at the end for a delightful crunch.
Assembly Tip: Ideally, prepare the candied walnuts fresh before serving to keep their texture crispy—this will enhance your Roasted Butternut Squash with Candied Walnuts experience!
Expert Tips for Roasted Butternut Squash
Prep Convenience: Use pre-cut butternut squash to save time and skip the hassle of peeling and cubing.
Keep an Eye on Walnuts: Toast walnuts carefully and watch closely; they can burn quickly. Once fragrant, take them off heat immediately.
Fresh Ingredients Matter: For the best flavor, use fresh orange juice and freshly ground cinnamon. Dried ingredients may lack the warmth you desire in this Roasted Butternut Squash with Candied Walnuts.
Make-Ahead Magic: Prep the squash a day in advance and store it in the fridge. Just roast it fresh before serving for optimal flavor and texture.
Mix Up the Nuts: Feel free to substitute walnuts with pecans or almonds for a fun twist on the classic texture in your dish!
Roasted Butternut Squash with Candied Walnuts Recipe FAQs
How do I choose the right butternut squash?
Absolutely! When selecting butternut squash, look for ones that are heavy for their size with a smooth, tan skin. Avoid any that have deep cuts or dark spots all over, as these can indicate decay. The squash should also feel firm and have a matte finish, which suggests ripeness.
What’s the best way to store leftovers?
Very! Store any leftover Roasted Butternut Squash in an airtight container in the refrigerator for up to 4 days. To retain the best texture, reheat gently on the stovetop or in the oven—taking care to not overheat it, which can make the squash mushy.
Can I freeze the roasted butternut squash?
Of course! For freezing, it’s best to freeze the roasted squash without the candied walnuts. Wrap the cooled squash tightly in plastic wrap and then in foil to prevent freezer burn, and it will keep for up to 3 months. When you’re ready to eat, simply thaw it in the fridge overnight, then reheat in the oven at 350°F for about 15-20 minutes, adding the walnuts back at the end for that delightful crunch.
What if my walnuts burn while toasting?
Don’t worry! If your walnuts burn while toasting, simply adjust the heat to a slightly lower setting next time and keep a close watch, stirring regularly. They should toast within about 5 minutes; just remove them from the heat as soon as they become fragrant and golden.
Are there any dietary considerations I should keep in mind?
Absolutely! This Roasted Butternut Squash with Candied Walnuts recipe can easily accommodate various dietary needs. For a nut-free option, feel free to substitute walnuts with pumpkin seeds or omit them altogether. If you’re sensitive to gluten, just double-check that the ingredients, especially any sauces or seasonings, are gluten-free.
What’s the best way to reheat the candied walnuts?
For the best texture, I recommend reheating the candied walnuts separately in a dry skillet over low heat for just a few minutes, stirring often to re-crisp them. This should ensure they maintain their delightful crunch when served alongside the roasted squash.
These Roasted Butternut Squash with Candied Walnuts Recipe FAQs should help alleviate any concerns and make your cooking experience delightful!
Roasted Butternut Squash with Candied Walnuts: A Cozy Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Toss cubed butternut squash with olive oil, smoked paprika, 1/4 teaspoon of cinnamon, ground ginger, and kosher salt on a large baking sheet.
- Roast the squash for 35 minutes, tossing halfway for even cooking.
- While the squash is roasting, toast walnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a mixing bowl, whisk together maple syrup, fresh orange juice, chopped fresh sage, apple cider vinegar, and remaining 1/4 teaspoon of cinnamon.
- Add the maple mixture to the toasted walnuts, cooking for 1-2 minutes until glazed.
- Assemble the dish by transferring roasted squash to a platter and scattering candied walnuts on top.
