1 large butternut squash, peeled and cut into 1-inch cubes (about 4 to 5 cups)
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup walnut halves
3 tablespoons brown sugar
1 tablespoon unsalted butter
1/2 teaspoon alcohol-free vanilla
A pinch of salt for the nuts
Instructions
Start by preheating your oven to 400 degrees Fahrenheit and lining a large rimmed baking sheet with parchment paper. This ensures the squash does not stick and makes cleanup much easier later on. Peel the butternut squash using a sturdy vegetable peeler, then cut it into uniform one-inch cubes to ensure even roasting.
In a large mixing bowl, toss the cubed butternut squash with the olive oil, maple syrup, ground cinnamon, and sea salt. Use your hands or a large spoon to ensure every piece is thoroughly coated with the oil and spices. Spread 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 center of the oven and roast for 25 to 30 minutes. You should flip the squash halfway through the cooking time using a spatula to ensure it browns evenly on all sides. The squash is finished when it is fork-tender and the edges are slightly golden brown and caramelized.
While the squash is roasting, place a small non-stick skillet over medium heat. Add the walnut halves, brown sugar, butter, alcohol-free vanilla, and a pinch of salt. Stir constantly for about 3 to 5 minutes until the sugar melts and creates a glossy coating over the nuts. Transfer the candied walnuts to a piece of parchment paper to cool and harden.
Once the squash is done, remove it from the oven and transfer it to a serving platter. Roughly chop the cooled candied walnuts and sprinkle them generously over the top of the roasted squash. Serve immediately while warm to enjoy the contrast between the soft squash and the crunchy nuts.
