2 pounds butternut squash, peeled and cubed into 1 inch pieces
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 cup walnut halves
2 tablespoons unsalted butter
3 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon alcohol-free vanilla extract
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper to prevent sticking. Peel the butternut squash, remove the seeds, and cut the flesh into uniform one inch cubes to ensure even roasting throughout the cooking process.
In a large mixing bowl, toss the cubed squash with olive oil, sea salt, black pepper, and half of the ground cinnamon. Ensure each piece is well coated before spreading the squash in a single layer on the prepared baking sheet, making sure not to crowd the pieces so they can caramelize properly.
Place the baking sheet in the oven and roast for about 25 to 30 minutes. You should flip the squash halfway through the cooking time using a spatula. The squash is ready when the edges are golden brown and the centers are tender when pierced with a fork.
While the squash is roasting, melt the butter in a small skillet over medium heat. Add the walnut halves, brown sugar, maple syrup, the remaining cinnamon, and the alcohol-free vanilla extract. Stir constantly for about 3 to 5 minutes until the sugar has melted and the walnuts are coated in a thick, bubbly glaze. Spread them on a piece of parchment paper to cool slightly and harden.
Once the squash is finished roasting, transfer it to a serving bowl. Break up any large clumps of the candied walnuts and toss them gently with the warm squash. Serve immediately while the flavors are at their peak and the walnuts are still crunchy.
