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Roasted Butternut Squash with Toasted Walnuts

Recipe by Kathleen Zelman, MPH, RD


  • 2 large butternut squash (about 3-4 pounds total)
  • 1-2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 cup dark brown sugar
  • 1 small onion, minced
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup fresh sage, chopped
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste


  1. Preheat oven to 400 degrees.
  2. Skin, seed and cube squash, place in large mixing bowl.
  3. Toss squash with olive oil, balsamic vinegar, brown sugar, and onions.
  4. Arrange squash mixture in a single layer on a rimmed cookie sheet or sheet pan.
  5. Roast vegetables until tender and golden brown, about 25-30 minutes, stirring to promote even cooking.
  6. Remove from oven, toss with walnuts, sage, salt and pepper.


6 servings

Nutritional Information

Per serving:
Calories: 175 
Calories from fat: 95
Fat: 11g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 104mg
Carbohydrate: 19g
Fiber: 3g
Sugars: 9g
Protein: 3g

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