Stone Cross, Nr. Eastbourne, East Sussex | 01323 768490

Squash with Gooey Walnut Topping

Squash with gooey walnut topping

A warming autumn dish as the colder months are creeping in, with any of Sharnfolds locally grown squash this season, you can make this wonderfully balanced sweet and savoury dish, perfect for a cosy autumnal night in.


  • 2 tablespoons chopped fresh sage, divided
  • 1 tablespoon olive oil
  • 3/4 teaspoon ground cinnamon, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 (2 1/2-lb.) butternut squash, halved lengthwise and seeded
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons dark molasses
  • 1 tablespoon apple cider vinegar
  • 1/3 cup coarsely chopped walnuts


  1. Preheat oven to 210ᐤC (200ᐤC for fan ovens).
  2. Carefully cut your squash in half and deseed. Combine your 1 tablespoon sage, oil, 1/2 teaspoon cinnamon, salt, and nutmeg in a bowl and rub evenly over the squash halves. Place your squash, cut side up, on a baking sheet; roast at 210ᐤC (200ᐤC) for 40 minutes, or until tender!
  3. Then, remove the pan from oven and let the squash stand for around 5 minutes. Cut each squash half lengthwise into 4 wedges. 
  4. Bring you remaining 1 tablespoon sage, remaining 1/4 teaspoon cinnamon, syrup, molasses, and vinegar to a boil in a small saucepan. Cook for 2 to 3 minutes or until syrupy.
  5. Remove pan from heat and stir in your walnuts before spooning your walnut mixture over squash wedges and serve!

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Contact Sharnfold

Hailsham Road, Stone Cross
Eastbourne, BN24 5BU

Call: 01323 768490