Roasted Butternut Squash with Candied Walnuts: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 0 hours
Ingredients
- 1 large butternut squash
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup walnuts, chopped
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Optional: Fresh parsley, for garnish
Instructions
Follow these straightforward steps to create Roasted Butternut Squash with Candied Walnuts:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Squash: Cut the butternut squash in half lengthwise, and scoop out the seeds.
- Season Squash: Place the squash halves on a baking sheet. Drizzle with olive oil, then sprinkle salt, black pepper, cinnamon, and nutmeg evenly over the flesh.
- Roast Squash: Roast in the preheated oven for about 35-40 minutes, or until the flesh is tender and caramelized.
- Candied Walnuts: While the squash is roasting, prepare the candied walnuts. In a medium saucepan, melt butter over medium heat.
- Add Sugar: Once melted, add granulated sugar and stir until completely dissolved.
- Combine Walnuts: Add the chopped walnuts to the saucepan and stir to coat them evenly.
- Cook Walnuts: Cook for about 5-7 minutes, stirring frequently, until the walnuts become golden and caramelized. Remove from heat and stir in vanilla extract.
- Cool Walnuts: Spread the candied walnuts onto a parchment-lined baking sheet to cool and harden.
- Serve: When the squash is done roasting, remove it from the oven and allow it to cool slightly before serving. Top with the cooled candied walnuts and optionally garnish with fresh parsley.
These straightforward steps will guide you in creating this remarkable Roasted Butternut Squash with Candied Walnuts dish, leaving your kitchen filled with delightful aromas.