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Ingredients
  

  • 1 medium butternut squash (2-2.5 pounds), peeled, seeded and cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 tsp cinnamon (optional)

For the toasted walnuts

  • 1/2 cup chopped walnuts
  • 1 tsp extra virgin olive oil or melted butter
  • Pinch of sea salt

Optional finish

  • Drizzle of maple syrup or balsamic glaze
  • Chopped fresh parsley or thyme

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
  • Place cubed squash on the baking sheet. Toss with olive oil, salt, pepper, and cinnamon if using. Spread into a single layer.
  • Roast squash for 25–30 minutes, flipping halfway through, until tender and caramelized at the edges.
  • While the squash roasts, heat a small skillet over medium heat. Add walnuts and oil or butter. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Sprinkle with a pinch of salt and remove from heat.
  • Transfer roasted squash to a serving dish and sprinkle with toasted walnuts. Add a light drizzle of maple syrup or balsamic glaze if desired, and finish with fresh herbs.

Notes

  1. Add crumbled goat cheese or feta for a creamy contrast.
  2. Toss with cooked quinoa for a hearty grain bowl.
  3. Sprinkle with chili flakes for a sweet-savory kick.