ROASTED BUTTERNUT SQUASH WITH WALNUT GOAT CHEESE CRUMBLE
Serves 6.
Notes: To toast walnuts, spread them on a rimmed baking sheet and place in a preheated 350-degree oven until lightly browned and fragrant, 5 to 6 minutes. Watch carefully so that they do not burn.
• 3 tbsp. olive oil, divided
• 8 c. peeled, cubed (1-in. dice) butternut squash (21/2 to 3 lb)
• Kosher salt and freshly ground black pepper
• 1/2 c. walnuts, toasted and coarsely chopped (see Note)
• 1/2 c. goat cheese, crumbled
• 2 tbsp. chopped flat leaf parsley
Directions
Arrange a rack at center position and preheat oven to 375 degrees.
Brush a heavy, rimmed baking sheet with 1 tablespoon of the oil. Spread cubed squash in a single layer on the baking sheet. Drizzle the remaining 2 tablespoons oil over squash, and toss to coat well. Season with 1 teaspoon salt and several grinds of black pepper.
Roast squash, stirring every 10 minutes, until tender when pierced with a knife and browned around the edges, about 35 minutes. Remove and set aside. (Squash can be roasted 1 day ahead. Cool, cover and refrigerate. When ready to serve, reheat in a 350-degree oven until warm, about 10 to 15 minutes.)
Place the roasted squash cubes on a serving platter and sprinkle with walnuts, goat cheese and parsley.
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