Here's a recipe from our friend Chef ZZ to get you in the mood for Thanksgiving.
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
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 .