Roasted Butternut Squash With Candied Walnuts Recipes

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ROASTED BUTTERNUT SQUASH WITH CANDIED WALNUTS



Roasted Butternut Squash with Candied Walnuts image

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.

Provided by Jamie Vespa MS, RD

Categories     Side Dish

Time 45m

Number Of Ingredients 11

6 cups peeled and cubed butternut squash ((from 1 medium squash))
2 Tbsp. olive oil
1/2 tsp. smoked paprika
1/2 tsp. cinnamon, divided
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1/2 cup coarsely chopped walnuts
2 Tbsp. maple syrup
2 Tbsp. fresh orange juice ((from 1 small orange))
1 Tbsp. finely chopped fresh sage ((sub rosemary))
1 tsp. apple cider vinegar

Steps:

  • Preheat oven to 425°F.Toss the squash with olive oil, smoked paprika, 1/4 tsp of the cinnamon, ginger, and salt on a rimmed baking sheet. Bake for 35 minutes, tossing once halfway through, until soft and caramelized.
  • During the final 5 minutes of roasting, begin preparing the walnuts.Toast walnuts in a dry non-stick skillet over medium heat, tossing often, until fragrant, about 5 minutes. (Watch closely to avoid burning). Combine maple syrup, orange juice, sage, vinegar, and remaining 1/4 tsp. cinnamon in a small bowl. Pour into skillet with walnuts, and cook, stirring often, for 1 to 2 minutes, until the mixture thickens and glazes over the walnuts. Season with a pinch of salt, and remove from heat.
  • Assemble roasted butternut squash on a serving platter, and scatter candied walnuts overtop.

Nutrition Facts : ServingSize 0.5 cup, Calories 200 kcal, Carbohydrate 22 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 185 mg, Fiber 4 g, Sugar 9 g

BUTTERNUT SQUASH WITH WALNUTS AND VANILLA



Butternut Squash with Walnuts and Vanilla image

Here's an easy side dish for your Thanksgiving dinner: Butternut Squash with Walnuts and Vanilla! It's an unexpected combo that works beautifully.

Provided by Elise Bauer

Categories     Side Dish     Butternut Squash     Squash     Winter Squash

Time 40m

Yield 4

Number Of Ingredients 11

1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash )
3 bay leaves (if boiling the squash)
1 tablespoon extra virgin olive oil (if roasting the squash)
Salt
1 heaping cup of walnuts (can substitute pecans or pine nuts)
2 to 3 tablespoons butter
2 teaspoons grated ginger
1 to 2 teaspoons vanilla extract
Lemon juice
1/2 teaspoon dried thyme
Black pepper to taste

Steps:

  • Toast the walnuts: Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
  • Add the grated ginger, vanilla extract, black pepper, a little salt, and dried thyme: Toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR



Roasted Butternut Squash with Brown Sugar image

This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.

Provided by M.Perry

Categories     Side Dish     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 7

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
  • Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g

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