As the leaves begin to turn golden and a crispness fills the air, I find myself drawn to the warm, inviting flavors of autumn. One dish that never fails to capture the season’s essence is this Roasted Butternut Squash with Orange-Maple Candied Walnuts. The moment I pull this vibrant dish out of the oven, the sweet aroma of caramelized squash mingling with the zesty notes of fresh orange and sticky maple syrup could make even the most dedicated fast-food lover rethink dinner!
This recipe is a delightful blend of sweet and savory, where cozy roasted butternut squash pairs beautifully with crunchy, candied walnuts, creating a dish that’s as visually appealing as it is delicious. Perfect for holiday gatherings yet incredibly simple to whip up for a weekday meal, it brings a touch of gourmet flair without the hassle. So, grab your apron, and let’s dive into this crowd-pleasing recipe that’s gluten-free, vegetarian, and bursting with flavor!
Why is Roasted Butternut Squash with Candied Walnuts Special?
Flavor Explosion: Every bite is a harmonious mix of sweet squash and tangy orange, enhanced by smoky paprika and earthy sage.
Easy Preparation: With straightforward steps, this dish comes together quickly, making it ideal for both weeknight dinners and festive gatherings.
Healthy Indulgence: Gluten-free, vegetarian, and heart-healthy, it satisfies cravings without compromising on nutrition.
Texture Contrast: Enjoy soft, caramelized squash paired with crunchy, maple-glazed walnuts for a delightful mouthfeel.
Customizable Delight: Feel free to swap in your favorite nuts, or add seasonal fruits like cranberries for a pop of color—your creativity knows no bounds!
Roasted Butternut Squash with Candied Walnuts Ingredients
For the Squash
• Butternut Squash – A sweet and tender base; opt for pre-cubed for a quick prep.
• Olive Oil – Essential for moisture and caramelization during roasting.
• Smoked Paprika – Adds a savory, smoky depth; try cayenne for a spicy kick.
• Cinnamon – For warmth; split the amount for roasting and topping.
• Kosher Salt – Balances sweetness and enhances all the flavors.
• Ground Ginger – Infuses warmth and depth into the dish.
For the Topping
• Walnuts – Crunchy texture and healthy fats; coarsely chop to maximize surface area.
• Maple Syrup – Provides that irresistible sticky glaze; essential for candied walnuts.
• Fresh Orange Juice – Brightens the dish with a citrusy pop.
• Fresh Sage – Offers an earthy note; swap with rosemary if desired.
• Apple Cider Vinegar – Adds a tangy twist that elevates the flavor profile.
Experience the magic of Roasted Butternut Squash with Candied Walnuts—a dish that’s sure to impress!
How to Make Roasted Butternut Squash with Candied Walnuts
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Preheat your oven to 425°F (220°C) to ensure a perfect roasting temperature for our delightful squash. The heat will bring out the sweetness beautifully!
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Combine cubed butternut squash in a large bowl with olive oil, smoked paprika, 1/4 teaspoon cinnamon, ground ginger, and kosher salt. Toss well until every piece is coated evenly for maximum flavor.
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Roast the squash on a baking sheet for about 35 minutes, tossing once halfway through. Look for that gorgeous golden-brown color and soft, caramelized texture—it’s a sure sign of deliciousness!
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Toast the walnuts in a dry non-stick skillet over medium heat for about 5 minutes. Stir frequently until they’re fragrant, keeping a close eye to prevent burning.
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Mix together the maple syrup, fresh orange juice, sage, apple cider vinegar, and the remaining 1/4 teaspoon cinnamon in a bowl. This creates a delectable, sticky glaze!
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Pour the maple mixture over the toasted walnuts in the skillet. Cook, stirring often, for 1-2 minutes until it thickens into a luscious glaze that coats the walnuts perfectly.
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Serve the roasted squash on a beautiful platter and generously top it with the candied walnuts. This dish looks fantastic and tastes even better!
Optional: Drizzle extra maple syrup for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Roasted Butternut Squash with Candied Walnuts
Fridge: Store leftovers in an airtight container for up to 4 days. This will preserve the flavors and textures of your delicious roasted butternut squash with candied walnuts.
Freezer: If you want to keep it longer, freeze the roasted squash without the walnuts for up to 3 months. Use a freezer-safe bag or container, and reheat after thawing.
Reheating: Gently reheat in the oven at 350°F (175°C) until warmed through, about 10–15 minutes. If you have walnuts, add them in the last few minutes for that fresh crunch!
Make-Ahead: Cube and peel butternut squash a day in advance and store it in the fridge, ready for roasting. It saves time and makes it even easier to whip up this delightful dish!
What to Serve with Roasted Butternut Squash with Orange-Maple Candied Walnuts?
Nothing pairs quite like the comforting warmth of autumn flavors grounded in a delicious meal.
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Brown Butter Scallops: The rich, nutty flavor of scallops complements the sweet squash perfectly, creating a delightful contrast on your palate.
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Cranberry-Orange Salad: Adding a fresh, zesty salad brightens the meal, enhancing the citrus notes in the roasted dish while offering a crunchy texture.
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Creamy Risotto: This luscious, creamy side brings a comforting richness that balances the sweet flavors of the butternut squash. The risotto’s creamy texture creates a harmonious mouthfeel when enjoyed together.
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Spicy Sausage Links: Serve a hint of heat alongside the sweetness of the squash for a savory kick. The sausage’s robust flavor is an exciting counterpoint to the dish’s sweetness.
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Maple-Glazed Brussels Sprouts: The earthy notes of Brussels sprouts, enhanced with maple, resonate beautifully with the orangey sweetness of candied walnuts, creating an amazing flavor profile.
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Coconut Rice: The soothing, nutty flavor of coconut rice is a wonderful backdrop for the roasted butternut squash, providing a unique twist to the autumnal theme.
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Vanilla Ice Cream: For dessert, a scoop of vanilla ice cream offers a cool, creamy contrast to the warm, spiced squash. This delightful combination will make your meal unforgettable.
Make Ahead Options
Preparing the Roasted Butternut Squash with Candied Walnuts in advance is a game-changer for busy weeknights! You can cube the butternut squash up to 24 hours ahead of time; simply store it in an airtight container in the refrigerator to keep it fresh and prevent browning. Additionally, you can toast the walnuts and prepare the maple orange mixture up to 3 days in advance; just keep them in separate containers. When you’re ready to serve, roast the squash as directed and heat the walnuts with the maple glaze in a skillet for about 1-2 minutes. This way, you’ll enjoy a delicious, gourmet dish with minimal effort and maximum flavor!
Roasted Butternut Squash with Candied Walnuts Variations
Feel free to get creative with this recipe, adding your personal touch to elevate its deliciousness!
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Nut Swap: Replace walnuts with pecans or almonds for a different nutty flavor. Each nut brings its unique crunch and taste to the dish.
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Sweetener Alternatives: Substitute maple syrup with honey or agave syrup to tailor the sweetness to your preference. This change can offer a new flavor profile that surprises your palate.
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Citrus Twist: Experiment with lemon or grapefruit juice instead of orange juice for a zesty kick. This will create an invigorating aroma and taste that brightens the dish.
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Add Dried Fruit: Toss in dried cranberries or pomegranate seeds for a burst of color and sweetness. These additions give a seasonal touch and enhance the visual appeal of your creation.
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Herb Change: Swap fresh sage for rosemary or thyme to explore different aromatic notes. Each herb brings forth a distinct fragrance that can transform the overall vibe of the dish.
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Heat Factor: For a bit of spice, add a dash of cayenne pepper to the squash mixture. This adds warmth and excitement and contrasts beautifully with the sweetness.
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Savory Option: Sprinkle crumbled feta or goat cheese on top before serving for a salty-savory balance. The creaminess of cheese pairs perfectly with the roasted flavors.
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Vegan Twist: Make it completely plant-based by using maple syrup and omitting any animal products. It retains its rich flavors while being entirely vegan-friendly.
Tips for the Best Roasted Butternut Squash
• Watch the Walnuts: Keep a close eye on walnuts while toasting; they can burn quickly and lose their delightful flavor.
• Fresh Spices Matter: Opt for fresh spices rather than ground ones for a more vibrant flavor; whole spices last longer and pack a punch in your roasted butternut squash.
• Consistent Cubes: Ensure your butternut squash is cut into uniform cubes; this promotes even roasting and caramelization for a perfect texture.
• Experiment with Nuts: Try swapping walnuts with pecans or almonds to change up the flavor profile of your roasted butternut squash with candied walnuts.
• Maple Syrup Care: Adjust the amount of maple syrup based on your sweetness preference, but remember that a little goes a long way in candied walnuts!
Roasted Butternut Squash with Orange-Maple Candied Walnuts Recipe FAQs
How do I choose the best butternut squash?
When selecting butternut squash, look for one that is heavy for its size with a smooth, even skin. Avoid any with dark spots or soft patches, as these can indicate spoilage. The color should be a deep tan or light orange, signaling ripeness.
What is the best way to store leftovers?
Leftovers of roasted butternut squash can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to let your dish cool completely before sealing it up to maintain its texture and flavor. This makes it easy to enjoy delicious meals throughout the week!
Can I freeze the roasted butternut squash?
Absolutely! You can freeze roasted butternut squash without the walnuts for up to 3 months. First, allow the squash to cool completely, then place it in a freezer-safe bag or container. For best results, try to remove as much air as possible from the bag before sealing. When ready to enjoy, thaw in the refrigerator overnight, and reheat in the oven at 350°F (175°C) for about 10–15 minutes until warmed through.
What should I do if my walnuts burn while toasting?
If you happen to burn your walnuts while toasting, don’t worry! It’s a common mishap. To prevent this, make sure to stir them frequently, ensuring they toast evenly and watch them closely. If they do burn, it’s best to start over with fresh walnuts—this dish is all about that delicious crunch!
Are there any dietary considerations for this recipe?
Yes, this recipe is gluten-free, vegetarian, and heart-healthy, making it suitable for a wide range of dietary needs. However, be cautious if you have nut allergies; you can substitute walnuts with dried fruits or pumpkin seeds for added texture without the nuts. Enjoy a delightful mix of flavors without compromise!
Can I prepare the butternut squash in advance?
Certainly! You can peel and cube the butternut squash a day in advance. Store the prepared squash in an airtight container in the fridge until you’re ready to roast it. This will save you time on busy days and keep dinner planning hassle-free!
Roasted Butternut Squash with Candied Walnuts Magic
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Combine cubed butternut squash in a large bowl with olive oil, smoked paprika, 1/4 teaspoon cinnamon, ground ginger, and kosher salt. Toss well until coated.
- Roast the squash on a baking sheet for about 35 minutes, tossing once halfway through.
- Toast the walnuts in a dry non-stick skillet over medium heat for about 5 minutes, stirring frequently.
- Mix together the maple syrup, fresh orange juice, sage, apple cider vinegar, and remaining 1/4 teaspoon cinnamon in a bowl.
- Pour the maple mixture over the toasted walnuts in the skillet and cook, stirring often, for 1-2 minutes until thickened.
- Serve the roasted squash on a platter and top with candied walnuts.