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Dinner recipe · from the recipe book

Roasted Butternut Thyme Sauce with Walnuts

A velvety, gently sweet roasted squash sauce with earthy thyme, nutty walnuts and a bright cider finish, made to spoon over vegetables.

Roasted Butternut Thyme Sauce with Walnuts

Ingredients

  • 3¼ cups cubed450 gButternut squash, peeledcut into 1-inch cubes
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled whole cloves
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried thyme
  • ¼ cup chopped30 gWalnuts
  • 1 cup200 gVegetable brothwarmed
  • 2 tsp10 gApple cider vinegar
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the butternut, onion and garlic with the olive oil, the thyme and the salt, then spread in one layer.
  3. Roast for 30 minutes, stirring halfway, until the squash is tender and browned at the edges.
  4. Scatter the walnuts on the pan for the last 5 minutes of roasting to toast them.
  5. Transfer the roasted butternut, onion, garlic and walnuts to a blender, add the warm vegetable broth, the cider vinegar and the black pepper, and blend until very smooth.
  6. If the sauce is too thick, blend in a splash more water from the tap; spoon warm over roasted or steamed vegetables.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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