Although this dish calls for only a few ingredients, it delivers big, robust flavors and can be prepared almost completely in advance. The diced squash can be roasted several hours ahead so that at serving time all that is necessary is to arrange the cubes on a platter and sprinkle them with crumbled goat cheese, chopped walnuts, and minced parsley. My local supermarkets sell butternut squash that is already peeled and halved, and if you can find it in this convenient form, it will shave a good amount of time off the prep.


  • 3 tbsp olive oil
  • 3 lb butternut squash, peeled and cut into 1-in dice to make 8 cups
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup walnuts, toasted and coarsely chopped (see cooking tip)
  • 1/2 cup goat cheese, crumbled
  • 2 tbsp minced flat-leaf parsley


1. Arrange a rack at center position and preheat the oven to 375°F.

2. Brush a heavy, rimmed baking sheet/tray with 1 tbsp of the oil. Spread the cubed squash in a single layer on the baking sheet/tray. Drizzle the remaining 2 tbsp oil over the squash, and toss to coat well. Season with 1 tsp salt and several grinds of black pepper.

3. 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. Remove and set aside. (The squash can be roasted 1 day ahead. Cool, cover, and refrigerate. When ready to serve, reheat in a 350°F oven until warm, for about 15 minutes.)

4. Place the roasted squash cubes on a serving platter and sprinkle with walnuts, goat cheese, and parsley.

Served 6. COOKING TIP: To toast the walnuts, spread them on a rimmed baking sheet/tray and place in a preheated 350°F oven until lightly browned and fragrant, 5 to 6 minutes. Watch carefully so that they do not burn. Remove and cool.

Print this recipe

Submitted 10/24/11.
Source: Sunday Roasts by Betty Rosbottom
Submitted By: b smith

Butternut Squash with Walnut-Goat Cheese Crumble