This comes from “ Sunday Roasts: A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb by Betty Rosbottom (Chronicle Books, 2011).
Ingredients:
3 tablespoons olive oil 3 pounds/ butternut squash, peeled and cut into 1-inch dice to make 8 cups Kosher salt Freshly ground black pepper 1/2 cup walnuts, toasted and coarsely chopped 1/2 cup goat cheese, crumbled 2 tablespoons minced flat-leaf parsley
Preparation:
Arrange a rack at center position and preheat the oven to 375°F. Brush a heavy, rimmed baking sheet/tray with 1 tablespoon of the oil.
Spread the cubed squash in a single layer on the baking sheet/tray. Drizzle the remaining 2 tablespoons oil over the squash, and toss to coat well. Season with 1 teaspoon salt and several grinds of black pepper.
Roast the squash, stirring every 10 minutes, until it is tender when pierced with a knife and browned around the edges, for about 35 minutes or longer.
Place the roasted squash cubes on a serving platter and sprinkle with walnuts, goat cheese, and parsley.