Cinnamon Roasted Butternut Squash with Maple Glazed Walnuts
By Sammi Brondo — July 26, 2024
This is a sponsored post with California Walnuts. All opinions are my own.
Have you ever made a recipe at home for a special occasion or group of people that was so good that you almost ate it yourself before serving it? That’s how you’ll feel about this Cinnamon Roasted Butternut Squash with Maple Glazed Walnuts. I can almost guarantee it’ll be one of the most – if not the most! – delicious side dishes at your table this holiday season.
The recipe is really made with two main ingredients: butternut squash and California walnuts. Separately, these are two of my favorite ingredients to cook with. They’re both super versatile in both sweet and savory recipes. Paired together though, they’re a powerhouse.
Butternut squash is a fall staple. You just can’t have the holidays without some kind of squash!
And roasting the butternut squash with cinnamon adds a fun, sweet twist. As a dietitian, I’ve worked with a lot of clients who are bored of eating veggies the same old ways, or simply don’t love veggies at all. Cooking vegetables with a hint of sweetness offers such a delicious and unique way to enjoy a nutrient-dense food.
Plus, like butternut squash, walnuts are also super versatile. If you scroll through my blog, you’ve likely already noticed that. I’ve made them into a Vegan Bolognese, into Walnut Butter and Jelly Bars and even into Walnut Carrot Cake Pancakes! And, while I won’t pick favorites, I have to say these Maple Glazed Walnuts are definitely up there.
They’re super simple to make: just toss the walnuts with maple syrup, cinnamon and salt, and roast them in the oven while the butternut squash roasts. Once the walnuts are done, they get a little crispy and form the most delicious clusters. I couldn’t stop eating them!
On top of being delicious, this recipe is also super nutrient-dense too. Butternut squash provides vitamins A and C. Walnuts themselves are a powerhouse of important nutrients. They contain 4g protein per ounce, 2g fiber per ounce and are an excellent source of the plant-based omega-3 fatty acid, ALA (2.5 grams).
And lastly, of course, this recipe couldn’t be easier to make. Let your other holiday recipes take up more of your time while knowing this simple dish will spend most of its time in the oven – and not in active prep time with you. Truly, a perfect holiday side dish that anyone you’re celebrating the holidays with will love.
Notes
- Butternut squash: To chop butternut squash, start by cutting off the bulb on bottom so you have an even shape to work with. Then, use a peeler to peel off the skin. Or, if it’s easier, you can use a knife to cut off the outer layer. Once peeled, cut the squash into thick slices, and then chop the slices into cubes (as a time saving hack, you can also find butternut squash pre-chopped at many grocery stores!).
- Cinnamon: The more, the better here! You really want the squash to be well covered with cinnamon.
- Walnuts: Roughly chop the walnuts so that large chunks still remain. And don’t forget, store your walnuts in the refrigerator or freezer to maintain their freshness!
- Sage: If you can’t find sage, feel free to skip it. It adds a nice garnish, color and hint of flavor, but this dish will still be just as delicious without it.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, I recommend placing on a baking sheet and broiling in the oven for about 5 minutes so that the walnuts get nice and crispy again.
Ingredients
Butternut squash
- 2 small butternut squash about 6-7 cups, chopped
- 3 tablespoons olive oil
- 2 teaspoons cinnamon
- ½ teaspoon salt
Walnuts
- 2 cups California walnuts
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- Optional: fresh sage to garnish
Instructions
- Preheat oven to 400 F. Line 2 baking sheets with parchment paper.
- Peel butternut squash and chop into 1-inch cubes.
- Place butternut squash in a large bowl and add olive oil, cinnamon and salt. Use a wooden spoon to mix well, until the squash is evenly covered with olive oil and cinnamon.
- Place the squash on a baking sheet and bake in the preheated oven for 30-35 minutes, until fork tender.
- While squash is in the oven, roughly chop the walnuts.
- Place the walnuts in a bowl and add maple syrup, cinnamon and salt. Toss to combine until the walnuts are evenly covered.
- Spread the walnuts in a single layer on a baking sheet and bake in the preheated oven for 15 minutes, tossing them halfway through (I recommend adding to the oven with the squash when there are about 15 minutes left).
- Remove squash and walnuts from the oven. Let walnuts cool for about 5 minutes to harden.
- Add squash and walnuts to a large serving bowl and garnish with sage. Serve immediately.
