Roasted Butternut Squash with Walnut and Cherries


Serves 4 to 6


  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 3/4 cup toasted walnuts
  • 1/2 cup dried cherries


Learn how to easily cut, peel and cube butternut squash in this video.

  1. Preheat oven to 425 degrees F.
  2. Place butternut squash on a stable cutting board; pierce all along the body of the squash with a knife.
  3. Microwave on HIGH 6 minutes or just until slightly tender (do not overcook). Remove from microwave and let cool slightly. Cut butternut squash in half just above the base/bulb end of the squash; cut off end. Peel butternut squash. Cut bottom half in half lengthwise; use spoon to scoop out seeds. Continue cutting and cubing butternut squash.
  4. Place cubed squash on a baking sheet and coat with olive oil; sprinkle with salt. Baked at 425 degrees F for 30 minutes or until tender and roasted.
  5. Let cool and top with walnuts and dried cherries. Can be served warm, at room temperature or chilled