Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Chop the
Walnuts (125 g)
Step 3
Cut both ends of the
Butternut Squash (1.4 kg)
. Halve the squash and peel the skin. Halve each halves again and remove seeds. Cut the squash into small cubes.
Step 4
Place them on a large baking sheet in one layer.
Step 5
In a small bowl, mix together
Ground Cinnamon (3 g)
,
Ground Allspice (as needed)
,
Brown Sugar (55 g)
,
Kosher Salt (2 g)
, and melted
Unsalted Butter (55 g)
.
Step 6
Pour over the squash. Mix everything together so that the squash pieces are evenly coated.
Step 7
Roast for 35 minutes, stirring every 10 minutes.
Step 8
Add walnuts to the baking tray and roast for 10 more minutes.
