Roasted Walnut Sweet Butter Squash

Roasted Walnut Sweet Butter Squash


What You Need:

  • 2 tablespoons chopped fresh sage, divided
  • 1 tablespoon olive oil
  • 3/4 teaspoon ground cinnamon, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 (2 1/2-lb) (860g) butternut squash, halved lengthwise and seeded
  • 2 tablespoon sugar free maple syrup
  • 1 1/2 tablespoons dark molasses
  • 1 tablespoon apple cider vinegar
  • 1/3 cup coarsely chopped walnuts


What To Do:

Step 1: Preheat oven to 425°F.

Step 2: Combine 1 tablespoon sage, olive oil, 1/2 teaspoon cinnamon, salt, and nutmeg in a bowl; rub over squash halves.

Step 3: Place squash, cut side up, on a baking sheet

Step 4: Bake for 40 minutes or until tender

Step 5: Once cooled enough to handle, cut each squash half lengthwise into 3 wedges.

Step 6: Bring remaining 1 tablespoon sage, remaining 1/4 teaspoon cinnamon, sugar free syrup, molasses, and apple cider vinegar to a boil in a small saucepan. Cook 2 to 3 minutes or until syrupy.

Step 7: Remove from heat and stir in walnuts

Step 8: Divide mixture into 6 servings and spoon over squash wedges.


Make 6 servings:

Macros for 1 serving (130g) with walnut topping = 2p/23c/7f = 160 calories with 2g fiber

Dessert, Dinner, Recipes