Roasted Butternut Squash with Herbs and Walnuts
This recipe brings out the natural sweetness of the squash while adding savory depth from fresh herbs and a satisfying crunch from toasted walnuts. It's an excellent side dish for any fall meal.
Roasted Butternut Squash with Herbs and Walnuts
Makes 4-6 servings
Ingredients:
1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
Salt and black pepper to taste
1/2 cup chopped walnuts
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the cubed butternut squash with the olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper. Make sure all the pieces are evenly coated.
Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender and the edges are lightly caramelized. Flip the squash halfway through the cooking time to ensure even browning.
While the squash is roasting, spread the chopped walnuts on a separate small baking sheet or in a dry pan. Toast in the oven for the last 5-7 minutes of the squash's cooking time, or until they are fragrant and lightly browned. Be careful not to burn them.
Once the squash is cooked, remove it from the oven and transfer it to a serving dish. Top with the toasted walnuts and fresh parsley. Serve immediately.
Alternate Flavors:
This recipe also works well with other winter squash varieties like acorn, delicata, or kabocha squash.
For a bit of warmth and spice, add a pinch of cinnamon, nutmeg, or a dash of cayenne pepper to the seasoning mix.
If you prefer a touch of sweetness, you can drizzle 1 tablespoon of maple syrup over the squash before roasting.
For added flavor, sprinkle with some crumbled feta or goat cheese after it comes out of the oven.
