Caramelized Winter Squash Recipe With Maple Cinnamon Nuts Isn't Your Typical Holiday Side Dish by Jan Mostrom

This caramelized squash with toasted maple cinnamon nuts has so many of the ingredients and smells of a delicious french toast. This squash recipe substitutes out the bread for a fall squash that is both nutritious and oh, so tasty. And I bet your family won’t even know that this baked squash recipe is good for them because it tastes so good!

To make this caramelized winter squash recipe you will need the following healthy, wholesome ingredients from your kitchen: winter squash (think butternut squash, acorn squash, kabocha, red kuri, etc.), shallots, olive oil, butter, raw nuts (think hazelnuts, pecans or walnuts), maple syrup and ground cinnamon. The squash bakes up in about one hour in the oven.

Not only is this fall-inspired side dish beautiful, easy, gluten-free and delicious, you also get the health benefits of winter squash and the health benefits of nuts. This roasted vegetable side dish is like a tasty, healthy hug for friends and family! Serve it during the fall and winter months, or at your Thanksgiving or Christmas gatherings.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 8

Ingredients

• 4 pounds winter squash (see Recipe Notes)
• 6 shallots
• 1/4 cup extra virgin olive oil
• 1/4 cup butter
• 3/4 cup raw hazelnuts, pecans or walnuts, chopped
• 1/2 cup maple syrup
• 1/2 teaspoon ground cinnamon

Recipe Notes

• I like to use either acorn squash, butternut squash, honey nut squash, kabocha squash or red kuri squash for this recipe. 

• Try this recipe with pumpkin instead of squash!

• Like things spicy? Sprinkle with some crushed red pepper flakes.

Here's how to make it: 

1. Cut the squash in half lengthwise. Scoop out the seeds and slice the halves into two to four pieces. Place them on a parchment paper-lined baking sheet. Cut the shallots in half lengthwise and pull off outer layer. Place on the parchment with the squash.
   
2. Drizzle the squash and shallots with olive oil and a generous sprinkle of salt and pepper. Gently toss them to coat with oil, sprinkle with a bit more salt and pepper and place in a preheated 425-degree F oven for 50 to 60 minutes to roast. Turn over the squash halfway through the cooking time.
   
3. About 40 minutes into cooking the squash, make the topping sauce by melting the butter over medium heat.
   
4. When the butter is melted, add nuts and stir for 4 to 5 minutes, or until the nuts are a bit toasted and aromatic.
   
   
5. Remove the sauce from heat and add the maple syrup and cinnamon. Sir to combine.
   
6. When you are ready to serve place the squash and shallots onto a platter and drizzle with the nutty sauce. Enjoy!
   

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