December Recipe

Butternut Squash with Sticky Walnut Topping

Ingredients:

  • 2 Tbsp chopped fresh sage, divided
  • 1 Tbsp olive oil
  • 3/4 tsp cinnamon, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 1 large (2 1/2 lb.) butternut squash, halved and seeded
  • 2 Tbsp maple syrup
  • 1 1/2 Tbsp dark molasses
  • 1 Tbsp apple cider vinegar
  • 1/3 cup coarsely chopped walnuts

Directions:

  1. Preheat oven to 425 F
  2. Combine 1 Tbsp sage, oil, 1/2 tsp cinnamon, salt, and nutmeg in a bowl; rub over squash haves.  Place squash, cut side up, on a baking sheet.  Roast for 40 minutes or until tender.
  3. In saucepan, combine 1 Tbsp sage, 1/4 tsp cinnamon, syrup, molasses, and vinegar.  Bring to a boil and cook 2-3 minutes util syrupy.  Remove pan from heat, stir in walnuts, and spoon over squash.

Source: Cookinglight.com