2 lbs butternut squash, peeled and cut into 1 inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup walnut halves
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon alcohol-free vanilla extract
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven heats, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Peel the butternut squash, remove the seeds, and cut the flesh into even one inch cubes to ensure they cook at the same rate.
In a large bowl, toss the squash cubes with olive oil, salt, and black pepper until every piece is well coated. Spread the squash out in a single layer on the prepared baking sheet. Place them in the oven and roast for about 20 to 25 minutes, or until the edges are golden brown and the centers are tender when pierced with a fork.
While the squash is roasting, combine the walnut halves, maple syrup, ground cinnamon, and alcohol-free vanilla extract in a small skillet over medium heat. Stir constantly for about 3 to 5 minutes until the syrup has thickened and coated the nuts evenly. Remove from the heat and spread the walnuts on a piece of parchment paper to cool and harden slightly.
Once the squash is done, remove it from the oven and transfer it to a serving bowl. Gently fold in the candied walnuts, taking care not to mash the tender squash. Serve immediately while warm, or at room temperature as a festive side.
