Roasted Butternut Squash with Sticky Walnut Topping

With Christmas quickly sneaking up on me - I'm thankful to have a few great side dish recipes in my back pocket that look just as great sitting on my holiday table as they taste.  Roasted Butternut Squash with Sticky Walnut Topping is exactly that - a vegetable side dish that tastes as good as it looks!  It looks elegant and fancy and it tastes scrumptious but more importantly - it's super easy to put together.  Just the recipe that I need when I'm trying to pull together an entire holiday meal.  

I'm a big fan of squash but I know that not everyone shares my love for the gourd family.  I think that I might just be able to change the mind of some non-squash lovers with this scrumptious recipe though.  I'm fairly certain that I could eat a piece of cardboard if I put this sticky walnut topping on it.  It really is THAT good.  

Roasted Butternut Squash with Sticky Walnut Topping
2 Tablespoons chopped fresh sage
1 Tablespoon olive oil
3/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 butternut squash, halved lengthwise
2 Tablespoons maple syrup
1 1/2 Tablespoons molasses
1 Tablespoon apple cider vinegar
1/3 cup chopped walnuts

Combine 1 T. sage, oil, 1/2 t. cinnamon, salt and nutmeg. 

Rub over squash halves. 

Place squash, cut side up, on a baking sheet and bake 40 minutes at 425. 

Cut each squash lengthwise into 1/4" wedges.

Bring 1 T. sage, 1/4 t. cinnamon, syrup, molasses and vinegar to a boil in a saucepan. 

Cook 2-3 minutes until syrupy.  Remove pan from heat and stir in walnuts. 

Spoon walnut mixture over squash and serve. 

I didn't peel my squash first but it you wanted to serve it to guests who may not be aware that you shouldn't eat the peel, you may want to do it ahead of time.  I also didn't have any fresh sage on hand so I used dried sage instead.  1/4 to 1/2 teaspoon dried sage is all you need to replace the 2 T. of fresh sage in this recipe.  I also think it would be fun to experiment with other fresh herbs.  Enjoy!

​Ciao!

Click here for a printable version of this recipe