Preheat the oven to 400 degrees F (200 degrees C).
Chop the Walnut (1 cup)
Cut both ends of the Butternut Squash (10 cup). Halve the squash and peel the skin. Halve each halves again and remove seeds. Cut the squash into small cubes.
Place them on a large baking sheet in one layer.
In a small bowl, mix together Ground Cinnamon (1 teaspoon), Ground Allspice (1/4 teaspoon), Brown Sugar (1/4 cup), Kosher Salt (1/4 teaspoon), and melted Unsalted Butter (4 tablespoon).
Pour over the squash. Mix everything together so that the squash pieces are evenly coated.
Roast for 35 minutes, stirring every 10 minutes.
Add walnuts to the baking tray and roast for 10 more minutes.