Honey Glazed Roasted Butternut Squash, Apples and Walnuts

Posted on Mar 31 2011 - 2:09am by Mike Lieberman

Categorized as

Garden Recipes

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Butternut squash are still readily available at the Farmers Markets. Since Beth Buczynski of EcosphericBlog was happy that I posted a non-soup recipe when I made the roasted butternut squash fries, I’m posting another non-soup recipe.

1/2 butternut squash
2 apples (one sweet and one sour)
Handful of walnuts
2 tablespoons of raw honey
tablespoon of olive oil
teaspoon of cinnamon
1/2 teaspoon of nutmeg
dash of sea salt

Cut and cube the butternut squash and apples
Place in oven at 400 degrees for about 20 minutes
Put the walnuts into a small bowl
Pour honey, olive oil, cinnamon, nutmeg and salt over walnuts and stir
After 20 minutes, mix up the squash and apples and roast for another 15 minutes
Remove squash and apples and put into a bowl
Top with walnut mixture and stir
Serve it up

httpv://www.youtube.com/watch?v=jblZh7Wmn5I

38 Comments so far. Feel free to join this conversation.

Mandi @ Life...Your Way March 31, 2011 at 12:36 pm -

Mmm, this is my absolute favorite way to prepare butternut squash — delicious!
Mike Lieberman March 31, 2011 at 1:42 pm -

Word. It’s so freakin good…
Jes March 31, 2011 at 1:45 pm -

This sounds wonderful – I love butternut squash and honey roasted anything makes it even better! I have Honey Roasted Brussels Sprouts and Honey Roasted Pear Salad with Goat Cheese on my site if you want to try it out. I’ll be trying this recipe for sure! 🙂
Mike Lieberman March 31, 2011 at 1:51 pm -

That’s what’s up. I’ve recently subscribed to your site. Will certainly dive deeper.
Everjanet March 31, 2011 at 2:59 pm -

It looks so good, I do similar but haven’t added apples. Next batch, apples go in.
Mike Lieberman March 31, 2011 at 5:05 pm -

Get the apples in there. Lemme know how it turns out.
Donald Calvin Joseph Rice March 31, 2011 at 5:20 pm -

b-nut squash and apples were just made for each other.
Sketchkat06 March 31, 2011 at 5:36 pm -

Oh, gonna have to try this on the little ones again!
Louise March 31, 2011 at 7:25 pm -

oh wow that looks fantastic! will have to try this one on the weekend.
Mike Lieberman March 31, 2011 at 7:52 pm -

They certainly were.
Mike Lieberman March 31, 2011 at 7:52 pm -

Lemme know how you likes.
Mike Lieberman March 31, 2011 at 7:53 pm -

Cool. Hope they enjoy.
Lili Pow March 31, 2011 at 10:25 pm -

Thank you…Yum
Lili Pow March 31, 2011 at 10:27 pm -

Honey roasted veggies sound wonderful. What’s your site?
Lindsay Jewell April 1, 2011 at 4:18 pm -

That looks so, so good.
Mike Lieberman April 1, 2011 at 7:23 pm -

Damned. Good it is.
Jefzeet April 2, 2011 at 3:04 am -

Great recipe! We grew butternut squash last year, and maybe we were lucky, maybe it was a good year, but we still have some in the root cellar. We mostly made soup, and were sick of it by December, so maybe that was part of the problem. I’ll have to try this soon.

BTW- if you have some dirt on the ground, butternut squash are almost ridiculously easy to grow. We sowed a few mounds between the tomatoes and okra in our little community garden plot, and we had maybe 15-18 squash in a 10×15 area. Someone helped themself to a bunch of them, so that’s sort of an estimate- but we thought of it as our contribution to ending hunger in the Twin Cities. Not sure if they’ll grow like this in LA- but the dirt here grows ’em like crazy.
Mike Lieberman April 2, 2011 at 5:33 pm -

Nice. Thanks for the tip.
Rhonda April 2, 2011 at 9:39 pm -

Well, yum! Butternut squash is one of my all time favorites. Super easy to grow, and it stores so well, too. We grow it on a heavy trellis, or a tunnel-which is fun 😉
Calicofatquarter April 3, 2011 at 12:09 pm -

I recently made a whole wheat lasagna with pureed butternut squash and corn. I used various soft cheeses and it was killer.
Calicofatquarter April 3, 2011 at 12:10 pm -

I also use it in place of pumkin for pie. Tastes better than pumpkin.
Mike Lieberman April 3, 2011 at 8:26 pm -

A tunnel?! That definitely sounds interesting.
Mike Lieberman April 3, 2011 at 8:26 pm -

Like the substitution idea. Will have to try that.
Lena April 3, 2011 at 10:12 pm -

When I was in London the last time, I was at Jamie Oliver’s Restaurant, the “Fifteen” and at a Risotto with Butternut squash – yummy 🙂
Mike Lieberman April 4, 2011 at 1:03 am -

That sounds pretty damned good.
Stephanie April 4, 2011 at 8:22 pm -

Making this recipe tonight! Can’t wait to see how it turns out.
WendyinCA April 4, 2011 at 11:01 pm -

Okay, this looks seriously mouth-watering. Inspiring, too–I went out today and bought Butternut Squash seeds! Thanks for the idea, Mike!:)
Mike Lieberman April 5, 2011 at 1:37 am -

Word. Lemme know how you likes.
Mike Lieberman April 5, 2011 at 1:37 am -

That’s what’s up. Now you gotta grow a walnut tree too 😉
WendyinCA April 5, 2011 at 4:49 am -

Not a bad idea!;) I have seen them growing along I-5, come to think of it.
Csaucierwilson April 5, 2011 at 11:00 am -

We just started our butternut squash seeds last week, one is like the jolly green giant already! They are so fun to watch growing, almost as fun as eating! Thanks for sharing such a fantastic recipe!
Mike Lieberman April 5, 2011 at 1:41 pm -

Thanks. Now you got me wanting to see if I can grow some on my balcony. Not sure I could with the 5-gallon containers and limited sun. Hm….
Stephanie April 5, 2011 at 6:12 pm -

It turned out wonderful! Our friends loved it as well. I’m going to have to make a lot more next time.
Mike Lieberman April 5, 2011 at 6:19 pm -

For real. You know I’d some of it too.
Kahoelzl April 15, 2011 at 11:02 am -

I do something similar but I use maple syrup (I’m in Canada), pecans and dried cranberries. This would be a nice variation
Mike Lieberman April 15, 2011 at 11:28 pm -

Ah yes maple syrup would be nice too.
Mike Lieberman April 15, 2011 at 11:28 pm -

Ah yes maple syrup would be nice too.
cw February 16, 2013 at 11:23 am -

I have been looking for a recipe with squash in phylo. My grandma made phylo strudel with diced hubbard squash it was honey sweet and so good. I have losted the recipe with her. I remember her roasting the 1/2 shell of squash in oven. That is all other then her rolling it in her stretched dough and bake it. The squash was so tasty. If some one can send me any idea pleas do. Thank you Cindy