Maple Roasted Butternut Squash Recipe
I came up with this Maple Roasted Butternut Squash with toasted walnuts, goat cheese and crispy sage recipe for our Friendsgiving and everyone loved it! It’s the perfect side dish to add to your Thanksgiving day spread!
- 1 Large butternut squash peeled, seeded, and cut into 1″ cubes (I bought mine already cubed from Whole Foods)
- 2 Tbsp. Olive Oil (EVOO)
- 3 Tbsp. Maple Syrup
- 1 tsp. kosher salt
- 1 tsp. pepper
- 10 fresh sage leaves
- A few sprigs of rosemary
- 2 Tbsp. butter
- ½ cup walnuts
- Package of your favorite goat cheese, I love Cypress Grove Chèvre
Preheat oven to 425ºF.
Place the squash in a bowl and add 2 Tbsp. of olive oil, maple syrup and toss with salt and pepper. Then place on baking sheet. Bake for 15 minutes, turn the butternut squash on the sheet, then back for another 15 minutes, or until it starts to brown. Remove from oven and transfer to serving dish. Optional: I like to add a little bit of maple syrup to the bottom of dish – do this right before you put the squash in the serving dish.
Add butter to a skillet over medium-high heat. Once it starts to sizzle, add in sage leaves and chopped fresh rosemary. Gently fry the sage for about 30 seconds, or until crispy. Be careful not to burn! Place fried sage leave on a plate lined with paper towel to cool slightly. Save the butter and rosemary and pour over the squash in the serving dish
Heat walnuts in a dry, heavy skillet over medium heat for 1 minute. Since the nuts can burn easily, you must stir constantly to ensure even toasting until the nuts turn golden brown. Remove walnuts to a plate or bowl to cool and sprinkle with salt (optional).
Top the maple roasted butternut squash with the toasted walnuts, crumbled goat cheese and fried sage and rosemary.