Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup walnuts
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting. - Prepare the Squash
Toss the cubed butternut squash with olive oil, salt, and pepper in a large mixing bowl. Spread it evenly on a baking sheet to ensure even roasting. - Roast the Squash
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the squash is golden brown and tender, stirring halfway through the cooking time for even caramelization. - Candy the Walnuts
While the squash is roasting, heat a pan over medium heat. Add the walnuts, maple syrup, cinnamon, and nutmeg. Stir continuously until the walnuts are fully coated and the mixture becomes sticky, forming a delicious candy coating on the nuts. - Combine and Serve
Once the squash is done roasting, remove it from the oven and transfer it to a serving dish. Pour the candied walnuts over the roasted squash and gently mix them together. Serve warm for the best flavor experience.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Sugar: 10g
- Fat: 10g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 3g