This roasted butternut squash recipe includes green apples and candied walnuts. Serve this vegetable side dish with your holiday dinner for a taste of fall.
Even 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. With that in mind, I created a fall dish of Roasted Butternut Squash with Green Apples and Candied Walnuts.
I created a recipe using 3 of the seasonal ingredients from the fall seasonal menu. I chose butternut squash, green apples, and candied walnuts.
Next, I peeled and sliced the butternut squash. Then, I cut up the green apples. Whisk maple flavoring into olive oil and drizzle over the butternut squash and apple mixture. Sprinkle with brown sugar.
Bake at 375 for about 20 minutes, stirring every 5 minutes.
Serve the butternut squash and apples while warm.
Remove from the oven, place into dishes and top with candied walnuts.
Put butternut squash and apple pieces in pan.
Whisk together olive oil and maple syrup or maple flavoring. Drizzle over butternut squash and apple pieces.
Sprinkle with brown sugar.
Bake at 375 for 15-20 minutes or until squash is tender. Stirring every 5 minutes.
Sprinkle with sea salt and top with candied walnuts.
Wondering how to make candied walnuts? I used this recipe: DIY Brown Sugar Candied Walnuts by Bright Eyed Baker