Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
15 mins
total:
55 mins
Yield:
Serves 8 (serving size: 1 squash wedge and about 1 tbsp. walnut mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Combine 1 tablespoon sage, oil, 1/2 teaspoon cinnamon, salt, and nutmeg in a bowl; rub over squash halves. Place squash, cut side up, on a baking sheet; roast at 425°F for 40 minutes or until tender. Remove pan from oven; let stand 5 minutes. Cut each squash half lengthwise into 4 wedges.

  • Bring remaining 1 tablespoon sage, remaining 1/4 teaspoon 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. Spoon walnut mixture over squash wedges.

Nutrition Facts

136 calories; fat 5g; saturated fat 1g; protein 2g; carbohydrates 24g; fiber 3g; sodium 128mg; calcium 0 9% DV; potassium 0 17% DV; sugars 9; added sugar 6.
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