Roasted Butternut Squash with Olives and Walnuts
Ingredients
- 1 large butternut squash about 4 pounds, peeled and cut into 1½-inch chunks
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ cup chopped pitted oil-cured black olives
- Grated zest and juice of 1 large orange
- 2 tablespoons chopped fresh Italian parsley
- ½ cup coarsely chopped toasted walnuts
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, toss the squash with the olive oil and salt. Spread on a sheet pan and roast, tossing once or twice, starting on the bottom rack and moving to the top halfway through, until very golden, about 25 to 30 minutes.
- While it’s still warm, scrape the squash into a serving bowl, and sprinkle with the olives, orange juice, zest, and parsley.
- Toss well. Sprinkle the chopped walnuts on top, and serve.