Roasted butternut squash with candied walnuts is a cozy Thanksgiving side with tender, caramelized squash and a crisp, sweet topping. I love how a few simple ingredients turn this fall favorite into a dish that feels special without adding much fuss to the holiday menu.
Why You’ll Love This Dish
The squash roasts until golden at the edges and soft in the middle, while the walnuts bring buttery crunch and a hint of cinnamon. It is easy to prepare ahead, looks beautiful on the table, and pairs naturally with classic Thanksgiving mains and other seasonal sides.
This Dish Ingredients & Substitutions
- 1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 3/4 teaspoon fine salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons packed brown sugar
- 1 tablespoon pure maple syrup, for the walnuts
- 1/4 teaspoon ground cinnamon
- 1 cup walnut halves or pieces
For a little extra warmth, add a pinch of nutmeg with the cinnamon. Pecans can stand in for the walnuts, and avocado oil works in place of olive oil.
Step-by-Step Instructions to Make This Dish
1. Heat the oven and prepare the squash
Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Pat the squash dry if it is damp, so it roasts rather than steams.
2. Season and roast
Toss the squash with the olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, and black pepper. Spread it in a single layer on the baking sheet, leaving a little space between pieces. Roast for 25 to 35 minutes, turning once halfway through, until tender and browned at the edges.
3. Make the candied walnuts
While the squash roasts, melt the butter in a small skillet over medium-low heat. Stir in the brown sugar, 1 tablespoon maple syrup, cinnamon, and the remaining 1/4 teaspoon salt. Add the walnuts and stir gently for 2 to 3 minutes, until coated and fragrant. Transfer them to a parchment-lined plate or tray and spread them out to cool.
4. Finish and serve
Arrange the roasted squash on a serving platter and scatter the cooled candied walnuts over the top. Serve warm.
Tips for Success
- Cut the squash into pieces of similar size so they finish roasting at the same time.
- Give the squash room on the pan. If the pieces are crowded, use two baking sheets.
- Turn the squash once during roasting to encourage even browning.
- Keep the walnut mixture over medium-low heat and stir often, since sugar can scorch quickly.
- Let the candied walnuts cool before adding them so they stay crisp on the warm squash.
Variations of This Dish
For a savory twist, add a pinch of smoked paprika to the squash before roasting. You can also toss the finished dish with a little chopped fresh sage or thyme. To add a tart note, scatter dried cranberries over the platter just before serving. If you prefer less sweetness, leave the maple syrup off the squash and use only a small amount in the walnut coating.
Serving Suggestions: What to Pair with This Dish
This is a lovely addition to a Thanksgiving spread alongside roast turkey, stuffing, mashed potatoes, and green beans. For a lighter meal, serve it with a simple green salad and warm bread. The sweet squash and crunchy walnuts also work well beside roasted chicken or a hearty lentil dish.
Storage & Reheating Instructions
Store leftover squash and candied walnuts separately in airtight containers in the refrigerator for up to 4 days. Reheat the squash on a baking sheet in a 375°F (190°C) oven until warmed through, or use a microwave for a quick serving. Add the walnuts after reheating to help them keep their crunch. The squash can be roasted a day ahead, then reheated and topped just before serving.
Memories Made Around the Table
I love bringing a colorful platter like this to a holiday table, especially when the rest of the menu is full of familiar comfort food. The sweet aroma of roasting squash and cinnamon always makes the kitchen feel welcoming, and the crunchy walnut topping gives everyone one more reason to reach for a second spoonful.
FAQs
Can I make roasted butternut squash with candied walnuts ahead?
Yes. Roast the squash and make the walnuts up to a day ahead. Refrigerate them separately, then reheat the squash and add the walnuts just before serving.
How do I know when the squash is done?
The squash is ready when a fork slides easily into the cubes and the edges have turned golden brown. Larger pieces may need a few extra minutes.
Can I use frozen butternut squash?
Yes, though frozen squash may be softer and release more moisture. Roast it from frozen on a roomy pan, and expect the edges to be less caramelized than with fresh squash.
How can I keep the walnuts crisp?
Let the walnuts cool completely before storing them in an airtight container. Keep them separate from the squash until you are ready to serve.
Final Thoughts
Roasted butternut squash with candied walnuts is a simple way to add color, seasonal flavor, and satisfying crunch to Thanksgiving dinner. Make it for your holiday table or any cool-weather meal when you want a side dish that feels a little celebratory.
Roasted Squash with Candied Walnuts
Equipment
- 1 Oven
- 1 Large baking sheet
- 1 Small skillet
- 1 Parchment Paper
Ingredients
Roasted Squash
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup for the squash
- ¾ teaspoon fine salt divided
- ¼ teaspoon black pepper
Candied Walnuts
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar packed
- 1 tablespoon pure maple syrup for the walnuts
- ¼ teaspoon ground cinnamon
- 1 cup walnut halves or pieces
Instructions
Roasted Squash
- Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Pat the squash dry if it is damp, so it roasts rather than steams.
- Toss the squash with the olive oil, 1 tablespoon maple syrup, 1/2 teaspoon salt, and black pepper. Spread it in a single layer on the baking sheet, leaving a little space between pieces. Roast for 25 to 35 minutes, turning once halfway through, until tender and browned at the edges.
Candied Walnuts
- While the squash roasts, melt the butter in a small skillet over medium-low heat. Stir in the brown sugar, 1 tablespoon maple syrup, cinnamon, and the remaining 1/4 teaspoon salt. Add the walnuts and stir gently for 2 to 3 minutes, until coated and fragrant. Transfer them to a parchment-lined plate or tray and spread them out to cool.
Finish and Serve
- Arrange the roasted squash on a serving platter and scatter the cooled candied walnuts over the top. Serve warm.