Golden cubes of roasted butternut squash meet the earthy crunch of toasted walnuts in this simple yet stunning small-bite dish. Marinated in garlic, avocado oil, tamari and coconut sugar, then finished with a whisper of honey, these sweet-savoury morsels are more than just finger food. They are a celebration of contrast: soft and crunchy, mellow and bold, wholesome and indulgent.

Perfect for cosy gatherings, light suppers, or afternoon apéritifs, each bite offers not only balance on the plate but also in the body. Astringent walnuts and creamy squash support digestive ease, bone and muscle health, and even offer a gentle benefit to the urinary system. And when dressed with fragrant herbs and a golden drizzle of honey? Well... let's just say your guests will remember them.

Tamari-Roasted Butternut Squash with Walnut & Honey Drizzle

Prep time: 15 minutes | Cook time: 25-30 minutes | Serving size: 4 as finger food

Ingredients: 

• 1/2 cup walnut halves
• 1 medium butternut squash, peeled and seeded  
• 2 garlic cloves, finely minced
• 2 tablespoons avocado oil
• 2 1/2 tablespoons tamari (Japanese soy sauce)
• 1 tablespoon water 
• 1/2 teaspoon coconut sugar 
• 2 teaspoons runny honey
• Chopped fresh thyme leaves or rosemary for garnish
  

Directions:

1. Count the walnut halves, then cut the squash into the same number of neat cubes. Each cube should be just large enough to balance a walnut half. Try to make them uniform for even cooking and pretty presentation. 

2. In a large bowl, combine the squash, walnuts, garlic, olive oil, tamari, water and coconut sugar. Toss gently to coat, then let sit for 15-20 minutes to absorb flavour.

3. Preheat oven to 180°C (350°F). Arrange the marinated squash and walnuts in a single layer on a lined baking tray or shallow dish. Cover with foil and bake for 20-25 minutes, removing the foil in the last 5 minutes to allow light caramelisation.

4. Arrange the warm squash cubes on a serving platter. Top each with a walnut half. Drizzle lightly with honey and scatter over a few thyme leaves or rosemary.

Hints & Tips

Leftovers - Store in an airtight container in the fridge for up to 3 days.

Make Ahead - You can marinade squash and walnuts the night before, then roast just before serving.

Variation - Swap walnuts for pecans or add a pinch of smoked paprika to the marinade for a subtle warmth. 

Next-Day Meal Idea - Toss chilled leftovers with mixed salad greens, a handful of cooked quinoa, sliced avocados and a splash of vinaigrette for a flavourful lunch bowl.