Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.
2 tablespoons chopped fresh sage, divided
1 tablespoon olive oil
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 (2 1/2-lb.) butternut squash, halved lengthwise and seeded
2 tablespoons pure maple syrup
1 1/2 tablespoons dark molasses
1 tablespoon apple cider vinegar
1/3 cup coarsely chopped walnuts
Calcium 9% DV
Potassium 17% DV
Added sugars 6
How to Make It
Preheat oven to 425°F.
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.
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