As winter comes to a close, it’s time to savor those winter vegetables before they’re gone. This cozy side dish brings together the natural sweetness of roasted butternut squash with the rich, nutty crunch of toasted walnuts. It’s simple enough for a weeknight meal but special enough for a fancy table.
Ingredients
- 1 medium butternut squash (2-2.5 pounds), peeled, seeded and cut into 1-inch cubes
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 1/2 tsp cinnamon (optional)
For the toasted walnuts
- 1/2 cup chopped walnuts
- 1 tsp extra virgin olive oil or melted butter
- Pinch of sea salt
Optional finish
- Drizzle of maple syrup or balsamic glaze
- Chopped fresh parsley or thyme
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
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Place cubed squash on the baking sheet. Toss with olive oil, salt, pepper, and cinnamon if using. Spread into a single layer.
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Roast squash for 25–30 minutes, flipping halfway through, until tender and caramelized at the edges.
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While the squash roasts, heat a small skillet over medium heat. Add walnuts and oil or butter. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Sprinkle with a pinch of salt and remove from heat.
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Transfer roasted squash to a serving dish and sprinkle with toasted walnuts. Add a light drizzle of maple syrup or balsamic glaze if desired, and finish with fresh herbs.
Notes
- Add crumbled goat cheese or feta for a creamy contrast.
- Toss with cooked quinoa for a hearty grain bowl.
- Sprinkle with chili flakes for a sweet-savory kick.
