Roasted Butternut Squash

This post brought to you by P.F. Chang’s. All opinions are 100% mine.

Roasted Butternut Squash Green Apples Candied WalnutsEven though it is quite chilly here in Minnesota, I am still hanging onto fall! Last weekend we drove along the Mississippi River Valley, to check out the fall colors. According to the Minnesota DNR, it is one of the only places left in Minnesota that has color still. We stopped in Lake City at Lake Pepin and saw a bald eagle hunting. It caught a fish and flew away to enjoy its dinner. Then, we drove on to Wabasha to the National Eagle Center which was really interesting. We plan to return once we get snow but for now we are still celebrating fall. With that in mind, I created a fall dish of Roasted Butternut Squash with Green Apples and Candied Walnuts, inspired by the Fall Seasonal Menu at P.F. Chang’s. Did you realize that P.F. Chang’s offers seasonal menus?

 photo d61f13d4-3b0e-4431-8d59-97c3945b03ee_zps8a6cacb2.jpgImage via P.F. Chang’s

After looking over P.F. Chang’s fall seasonal menu, I am most excited to try the Shanghai Waldorf Salad. The salad includes fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette.

 photo e5d645a6-97b1-4650-a59f-61fc9eb3e638_zps314f9c00.jpgImage via P.F. Chang’s
For dessert I want to try Apple Dessert Wontons which are handmade, crispy wontons filled with warm apples, caramel and cream cheese, dusted with powdered sugar and served with cinnamon and caramel sauce and fresh mint. Doesn’t that sound amazing?

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In addition to have a fall seasonal menu, P.F. Chang’s is hosting The Goodness of Fall Contest. The prizes include a daily $50 P.F. Chang’s gift card and a grand prize of a 2 night trip to Napa in Spring of 2014, including an exclusive visit to the guest house at a Napa Valley vineyard where judges Philip Chiang and Yuji Iwasa will be cooking some of their favorite dishes. Director of Beverage Mary Melton will also be there, guiding the winners through an extensive wine tasting. It’s a once-in-a-lifetime Napa Valley getaway! To enter the contest, create at least 3 unique fall dishes highlighting 3 of the seasonal ingredients from the fall seasonal menu. The top 5 recipes will be judged for a chance to win a grand prize. The judges include Philip Chiang, Cofounder of P.F. Chang’s; Yuji Iwasa, Head Development Chef at P.F. Chang’s; Mary Melton, Director of Beverage at P.F. Chang’s; and Jennifer Chong; a prominent blogger partner.

Butternut Squash Apples WalnutsI created a recipe using 3 of the seasonal ingredients from the fall seasonal menu. I chose butternut squash, green apples and candied walnuts.

Butternut Squash RecipeNext, I peeled and sliced the butternut squash. Then, I cut up the green apples. Whisk maple flavoring into olive oil and drizzle on the butternut squash and apple mixture. Sprinkle with brown sugar.

Roasted Butternut Squash RecipeBake at 350 for about 20 minutes, stirring every 5 minutes.

Butternut Squash Apple Side DishServe the butternut squash and apples while warm. Remove from the oven, place into dishes and top with candied walnuts.

Hurry into P.F. Changes to experience the fall seasonal menu while you still can! There is a special printable offer for $10 off $40 at P.F. Chang’s on the contest page. Be sure to enter your recipe in the Goodness of Fall Contest on the P.F. Chang’s Facebook page and be entered to win the Napa getaway.

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Which fall dish are you most excited to try?

Roasted Butternut Squash with Green Apples and Candied Walnuts
Wondering how to make candied walnuts? I used this recipe: DIY Brown Sugar Candied Walnuts by Bright Eyed Baker
  • 1 butternut squash, peel, sliced into ¾ inch pieces
  • 3 green apples, sliced into ¾ inch pieces
  • 2 tbsp maple syrup or ½ tsp maple flavoring
  • ¼ cup olive oil
  • ¼ cup brown sugar
  • ¼ tsp sea salt
  • 1 cup candied walnuts
  1. Put butternut squash and apple pieces in pan.
  2. Whisk together olive oil and maple syrup or maple flavoring. Drizzle on butternut squash and apples pieces.
  3. Sprinkle with brown sugar.
  4. Bake at 375 for 15-20 minutes or until squash is tender. Stirring every 5 minutes.
  5. Sprinkle with sea salt.
  6. Top with candied walnuts.

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  1. Anna Bennett says

    Tonia,I wish our printer was working. I would love to print out all the recipes that you share with us.
    The only ones that I personally would not print are the ones that have Shrimp & Mushrooms.
    And we never do Guacamole in my family.

    • Tonia says

      The good news is that you probably won’t see any shrimp or mushrooms recipes here. But the bad news is that I love guacamole! Thanks Anna!

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