Roasted Butternut Squash with Candied Walnuts

1 large butternut squash, peeled and cubed
2 apples (recommend gala or fuji apples), diced
1 tsp cinnamon
1 tsp nutmeg
Salt and pepper
4 tbsp olive oil

For the candied walnuts
1 cup whole walnuts
1 cup sugar

Heat the oven to 400 degrees. Place the cubed squash and diced apples on a sheet pan and toss with the cinnamon, nutmeg, salt, pepper and olive oil. Roast for 15-20 minutes, turning halfway through, and until the squash is tender. Mash the squash together with the apples.
While the squash is cooking, make the candied walnuts. In a small saucepan over low heat, melt the sugar until it starts to turn an amber color. Try not to stir, but do it very gently if you have to. Once all the sugar is melted, turn off the heat and carefully add in the walnuts and stir to coat. Remove the walnuts with a slotted spoon onto a piece of parchment or wax paper. Allow to cool completely.
Once cooled, roughly chop the walnuts and sprinkle over the mashed squash and apples. Serve hot.

*I had never worked with butternut squash before this. Turns out it was pretty easy and fun! It's a bit like carving a small misshapen pumpkin because the squash has seeds just like a pumpkin. Roasting the squash gives it this wonderful flavor that just screams out Thanksgiving. The color is beautiful, and together with the apples makes for a sweet and delightful side dish. The candied walnuts add a great crunch to the dish, and if you have some left over, make great gifts! Just wrap some candied walnuts in a cellophane bag, and leave them on everybody's place setting for a treat!

But as for me and my household, we will serve the LORD. Joshua 24:15b