Sweet roasted butternut squash paired with crunchy candied walnuts for the ultimate fall side dish.

Scale

1 large butternut squash, peeled and cubed

2 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp cinnamon

1 cup walnuts

2 tbsp maple syrup

1. Preheat oven to 400°F (200°C).

2. Peel and cube the squash into 1-inch pieces.

3. Toss squash with olive oil, salt, pepper, and cinnamon.

4. Spread on a baking sheet and roast for 25–30 minutes until golden.

5. Toss walnuts with maple syrup and spread on a second tray.

6. Roast walnuts for 8–10 minutes until caramelized.

7. Cool walnuts for 5 minutes, then mix with roasted squash.

8. Serve warm.

Add nutmeg or cayenne for extra flavor.

Top with pomegranate seeds for a festive touch.

Keywords: Roasted Butternut Squash with Candied Walnuts, fall side dish, holiday recipe