Maple Roasted Butternut Squash with Candied Macadamias
Prep time
Cook time
Total time
Serves: 4 as a side
  • 500g butternut squash
  • ½ tablespoons olive oil
  • ½ tablespoons grade A maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ¼ cup macadamia nuts
  • ¼ cup pumpkin seeds
  • ¼ cup pomegranate
  1. Peel the butternut squash and cube into small bite sizes pieces.
  2. In a bowl, mix the olive oil, maple syrup cinnamon & cayenne pepper.
  3. Add the butternut squash and coat well with the mixture.
  4. Remove the squash (without discarding the mixture) and roast for 10 minutes at 200 degrees celsius.
  5. Coat the macadamias in the left over mixture and roast with the squash for a further 10 minutes.
  6. Remove from the oven, cool, and mix in the pumpkin seeds and pomegranate.
Recipe by Mari Jasmine at