Roasted Butternut Squash with Walnuts

Ahh fall — that magical time of year when the efforts you put into spring and summer gardening are rewarded with a bountiful harvest.

Pumpkins and squash are among the easiest vegetables to grow and maintain — provided you have the space necessary for their lengthy vines and teasing tendrils. Harvesting is a breeze, and certain types, when stored properly, have a lengthy shelf life to carry you into winter.

No garden? No worries.

Pumpkins and squash are easy to find at country stands. While you’re there, entertain the kids with a trip through the corn maze.


Roasted Butternut Squash with Walnuts


■ 2 tablespoons chopped fresh sage, divided

■ 1 tablespoon olive oil

■ ¾ teaspoon ground cinnamon, divided

■ ½ teaspoon kosher salt

■ ¼ teaspoon ground nutmeg

■ 1 2 ½ pound butternut squash, halved lengthwise and seeded, then cut into 8 wedges

■ 2 tablespoons pure maple syrup

■ 1 ½ tablespoons dark molasses

■ 1 tablespoon apple cider vinegar

■ 1/3 cup coarsely chopped walnuts


Preheat oven to 425 degrees. Combine 1 tablespoon sage, oil, ½ teaspoon cinnamon, salt and nutmeg in a bowl; rub over squash wedges. Place squash on a baking sheet, cut side up; roast for 40 minutes or until tender.

When the squash are nearly done, bring remaining sage, cinnamon, syrup, molasses and vinegar to a boil in a small saucepan. Cook 2 to 3 minutes or until syrupy. Remove pan from heat; stir in walnuts. Transfer squash wedges to serving platter and spoon walnut mixture over.