Roasted Butternut Squash with Pear and Red Walnuts

October 7, 2015

Roasted Butternut Squash with Pear and Red Walnuts Recipe | Fake Food Free
This butternut squash dish is not sweet. I repeat, this dish is not sweet.

If you are like me, no matter how many versions of winter squash you’ve made or been exposed to, your brain still thinks of nutmeg, cinnamon and maybe even maple, when you envision the rich, orange, tender squash.

Okay, I’ll admit that this does contain cinnamon. But cinnamon is one of those interesting spices that can swing sweet or savory. It this case, it’s savory. 

The secret to this recipe is some heat. You don’t have to burn your mouth off, but use at least a medium spicy chili powder. I could even see a chipotle chili powder working. When you use these deeply flavored spices you get a beautiful balance of slightly sweet squash, with earthy pear, a bit of heat and crunchy walnuts. 

It’s a side dish that isn’t going to win any beauty contests, but what side dish does this time of year. Your stuffings and sweet potatoes tend err on the side of blobs on a platter, but they are so, so good. This recipe falls into that category. 

Roasted Butternut Squash with Pear and Red Walnuts Recipe | Fake Food Free

Also, I’d make it easy on yourself and grab some prepped butternut squash. I know, you rarely hear these words from me and I do adore whole roasted squash. But when it comes to cutting it into chunks or cubes to roast, the butternut squash is quite the challenger. 

I’ve been finding great options for pre-cut organic winter squash and I’ve been taking advantage of it for recipes like these. You also don’t need red walnuts. They were a gift and they have a beautiful deep maroon hue, but they have a similar flavor to standard walnuts. Feel free to sub what you have on hand. 

Roasted Butternut Squash with Pear and Red Walnuts Recipe | Fake Food Free

Roasted Butternut Squash with Pear and Red Walnuts
Makes: 6 servings
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Ingredients
  1. 2 1/2 lb. peeled and cubed butternut squash
  2. 1 large firm pear, cored and cubed
  3. 1 small yellow onion, chopped
  4. 3 tablespoons extra virgin olive oil
  5. 1 tablespoon chili powder
  6. 1 teaspoon ground cumin
  7. 1 teaspoon fine ground sea salt
  8. 1/2 teaspoon ground cinnamon
  9. 1/2 teaspoon ground black pepper
  10. 1/2 cup chopped raw walnuts
Instructions
  1. Preheat the oven to 425 degrees F. Spray a large baking sheet lightly with olive oil.
  2. Add the squash, pear and onion to a large bowl. Pour in the olive oil and then add the chili powder, cumin, salt, cinnamon and black pepper. Stir to coat all of the vegetables evenly with the oil and spices.
  3. Transfer the veggies to a baking sheet and spread into a single layer. Bake for 15 minutes, remove from the oven and stir. Bake an additional 10 minutes, remove from the oven and stir in the walnuts. Return to the oven to bake for 5 more minutes, until the squash is tender and the walnuts are toasted. Serve warm.
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  • Lynn | The Road to Honey October 8, 2015 at 9:51 am

    I’m glad I am not the only one who finds that cutting up butternut squash is not for the faint of heart. There are times when I feel like throwing in the towel and abandoning the squash altogether. But the lovely taste continues to beckon me and I find myself once again struggling with this autumn veggie. But I must say. . . this side dish definitely makes wrestling with the knife worth it. It looks absolutely perfect for a nippy autumn day and I love the addition of the chili powder.

    • Lori October 8, 2015 at 4:51 pm

      Haha! I have been there. I approach with the best of intentions, but it’s shape is so challenging! I keep going back though, too. I just can’t get enough winter squash!

  • Tracey | Salty Sweet Life October 9, 2015 at 9:48 am

    I always feel like I’m going to cut my hand off when I’m dealing with whole butternut squash, so that’s a great idea to bypass that challenge altogether! I love that this is a savory squash side dish and the pear likely adds just the right touch of sweetness! Beautiful photos!

    • Lori October 12, 2015 at 10:05 am

      Thanks, Tracey. I know! I can handle pumpkins, but there is something about the butternut shape that makes it so tricky!

  • Joanne October 10, 2015 at 8:15 am

    I love pairing butternut with a bit of spice, so this sounds absolutely fabulous to me!

    • Lori October 12, 2015 at 10:06 am

      Spicy is such a nice twist!

  • Kate October 22, 2015 at 2:03 am

    This is right up my alley. I love savory butternut squash, I’m going to make it this weekend and hopefully use leftovers for lunches by throwing some on a bed of leafy greens. Any recommendations on a dressing that would subtly complement the flavors?

    • Lori October 22, 2015 at 6:40 am

      Hi Kate, I hope you like it. I typically stick with balsamics for my dressing so I’m not quite sure what would go best. Have fun experimenting!

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