Roasted butternut squash with sticky walnut topping from Cooking Light Magazine, November 2017: 30th Anniversary Issue (page 146)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on December 29, 2017

    This was a huge hit at our Christmas Eve dinner. I am not a huge fan of syrup on an already sweet vegetable, but somehow this worked amazingly. I got a late start cooking dinner so I peeled and chunked up the squash to speed up the cooking time. The consensus after the meal was that the sauce would also be great with acorn squash, kabocha squash, or sweet potatoes.

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