Ingredients

5 cups butternut squash (peeled & cubed) 

1 Tbsp coconut oil or olive oil 

1 tsp granulated garlic 

1 tsp cinnamon 

½ tsp sea salt 

¼  tsp ginger powder

¾  cup walnuts (chopped) 

¼ cup maple syrup 

2 Tbsp orange juice 

fresh sage optional

Directions

Preheat oven to 425, toss the butternut squash in oil , salt, ½ tsp cinnamon , garlic & ginger. Bake for 30 minutes , flip them halfway through. 

In a dry skillet start to toast the walnuts over med- high heat , until fragrant (be careful not to burn)  about 4 minutes. Then add the maple syrup ,orange juice & ½ tsp cinnamon, stir frequently until the mixture starts to become like a syrup about 3-4 minutes. 

Plate squash and spoon candied walnuts over top and add fresh sage or rosemary for garnish . 

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