Name: Roasted Butternut Squash with Candied Walnuts and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed (about 5 cups); 2 tablespoons olive oil; 1 tablespoon maple syrup; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 3/4 cup walnut halves; 1 tablespoon butter or vegan butter; 1 tablespoon brown sugar; 1/4 teaspoon cinnamon; 1 tablespoon water; 2 tablespoons chopped fresh sage; Optional: flaky sea salt for garnish

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A beautifully balanced fall-inspired side dish, this Roasted Butternut Squash with Candied Walnuts and Sage combines sweet, savory, and earthy elements in a warm and comforting way. I love how the caramelized edges of the squash blend with the crunch of the candied walnuts and the crispy aroma of fresh sage. It’s an elegant dish that feels just right for cozy dinners, holiday gatherings, or a flavorful autumn lunch.

Roasted Butternut Squash with Candied Walnuts and Sage

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 medium butternut squash, peeled and cubed (about 5 cups)

2 tablespoons olive oil

1 tablespoon maple syrup

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper (optional)

Salt and pepper to taste

¾ cup walnut halves

1 tablespoon butter or vegan butter

1 tablespoon brown sugar

¼ teaspoon cinnamon

1 tablespoon water

2 tablespoons chopped fresh sage

Optional: flaky sea salt for garnish

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

In a large bowl, I toss the cubed squash with olive oil, maple syrup, cinnamon, cayenne, salt, and pepper until everything is evenly coated.

I spread the squash in a single layer on the baking sheet and roast it for 25 to 30 minutes, flipping halfway through to ensure even caramelization.

While the squash roasts, I prepare the candied walnuts. In a small skillet over medium heat, I melt the butter and stir in brown sugar, cinnamon, and water until the sugar dissolves.

I add the walnut halves and cook for 3–4 minutes, stirring often until they’re coated and glossy. Then I transfer them to a parchment-lined plate to cool.

Using the same skillet, I crisp the chopped sage in a drizzle of olive oil over medium heat for 1–2 minutes until just fragrant and slightly crispy.

To serve, I place the roasted squash on a platter, sprinkle the candied walnuts and crispy sage over the top, and, if I want an extra touch, finish with a pinch of flaky sea salt.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 30 minutes to cook, giving me a total time of 45 minutes from start to finish. Each serving contains approximately 220 calories, making it a light but satisfying addition to any meal.

Variations

Make it vegan: I just use vegan butter instead of regular butter for the candied walnuts.

Add protein: Sometimes I toss in some roasted chickpeas or cooked quinoa to make it a full meal.

Spice it up: For a spicier version, I double the cayenne or add a pinch of chili flakes.

Use different nuts: Pecans or hazelnuts work beautifully in place of walnuts.

Change the herbs: If sage isn’t available, I use thyme or rosemary for a different but equally aromatic result.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I spread the squash on a baking sheet and warm it in a 350°F (175°C) oven for 10–15 minutes, which helps keep the edges crisp. Microwaving works too, though the walnuts may lose their crunch. I store the candied walnuts separately if I want them to stay extra crisp.

FAQs

How do I peel and cut a butternut squash easily?

I find it easiest to microwave the squash for about 2–3 minutes first, which softens the skin slightly. Then I use a sharp vegetable peeler and a sturdy knife to cut it into cubes.

Can I make this recipe ahead of time?

Yes, I often roast the squash and prepare the walnuts in advance. I store them separately and assemble them just before serving so the textures stay fresh.

What can I serve with this dish?

I like pairing it with roasted chicken, lentil loaf, or a hearty grain salad. It also fits beautifully into a Thanksgiving spread.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. I just make sure to use certified gluten-free brands for maple syrup or spices if I’m cooking for someone with celiac.

Can I freeze roasted butternut squash?

I don’t recommend freezing the full dish because the texture of the squash changes and the walnuts lose their crunch. But if I need to, I freeze just the roasted squash and add fresh toppings later.

Conclusion

This Roasted Butternut Squash with Candied Walnuts and Sage is everything I want in a fall side dish—warm, flavorful, and just a bit indulgent. It’s easy to make, naturally vegetarian, and brings a pop of seasonal color and taste to any meal. Whether I’m serving it at a holiday table or enjoying it on a quiet weeknight, it never fails to deliver comforting, memorable flavor.

📖 Recipe:

Roasted Butternut Squash with Candied Walnuts and Sage

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A warm, flavorful fall-inspired side dish featuring roasted butternut squash, sweet candied walnuts, and crispy sage. Perfect for cozy dinners, holiday gatherings, or autumn lunches.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cubed squash with olive oil, maple syrup, ground cinnamon, cayenne (if using), salt, and pepper until evenly coated.
Spread the squash in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through.
While the squash roasts, melt the butter in a small skillet over medium heat. Stir in the brown sugar, cinnamon, and water until dissolved.
Add the walnut halves and cook for 3–4 minutes, stirring until coated and glossy. Transfer to a parchment-lined plate to cool.
In the same skillet, heat a drizzle of olive oil and crisp the chopped sage for 1–2 minutes until fragrant and slightly crispy.
Transfer the roasted squash to a serving platter, top with candied walnuts and crispy sage, and garnish with flaky sea salt if desired.