Roasted butternut squash with sticky-sweet maple walnuts, orange, cinnamon, and crispy sage. This showstopping side will be become an instant favorite on your table this holiday season.
- 5 cups peeled and cubed butternut squash
- 1 Tbsp. olive oil
- ½ tsp. kosher salt
- ½ tsp. cinnamon, divided
- ½ tsp. smoked paprika, divided
- ¼ tsp. ground ginger
- ½ cup coarsely chopped walnuts
- 2 Tbsp. maple syrup
- 2 Tbsp. fresh orange juice (from 1 orange)
- 1 Tbsp. chopped fresh sage
- 1 tsp. apple cider vinegar
- Preheat oven to 425°F. Toss squash with oil, salt, ¼ tsp. of the cinnamon, ¼ tsp. of the smoked paprika, and ginger. Spread on a baking sheet. Bake for 30 minutes, tossing once halfway through.
- Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. (Do not burn!) Add maple syrup, orange juice, sage, vinegar, and remaining ¼ tsp. cinnamon and smoked paprika. Increase heat to medium-high and cook until syrupy, about 3 to 5 minutes, stirring often.
- Arrange roasted squash on a platter. Spoon walnut mixture over squash.
Serving size: ⅕th of recipe Calories: 190 Fat: 11 gm Saturated fat: 1 gm Carbohydrates: 24 gm Sugar: 9 gm Sodium: 183 mg Fiber: 4 gm Protein: 3 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.