Roasted Maple Squash
Preparation: 10 minutes
Cook: 35 minutes
Servings: 8
INGREDIENTS
– 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
-1 tsp. apple cider vinegar
INSTRUCTIONS
Preheat oven to 425°F.
Toss the squash with olive oil, smoked paprika, 1/4 tsp of 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 the 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.
