-recipe courtesy Backhouse, Niagara-on-the-Lake
Georgia Candy Roaster Squash with Grimo Black Walnut Brown Butter Sauce
1 medium Georgia Candy Roaster Squash or Butternut Squash, peeled and cut into ½-inch chunks
3 tbsp cold pressed Ontario canola oil
4 tbsp farm fresh butter
1 tsp fresh thyme
1/4 cup black walnuts from Grimo Nuts, toasted and roughly chopped
salt and freshly cracked black pepper
Preheat the oven to 450°F.
In a large bowl, toss the squash with canola oil. Season well. Place on single layer on baking sheet and roast until browned and tender, about 35 minutes.
Meanwhile, melt the butter in a small saucepan. Add the thyme and black walnuts and cook over medium heat until the butter begins to brown. Remove from heat and set aside.
Transfer the roasted squash to a bowl, pour brown butter over top and gently toss. Serve warm.