Butternut Squash with Walnut-Goat Cheese Crumble

Arrange a rack at center position and preheat the oven to 375°F. Brush a heavy, rimmed baking sheet/tray with 1 tablespoon of the oil.

Spread the cubed squash in a single layer on the baking sheet/tray. Drizzle the remaining 2 tablespoons oil over the squash, and toss to coat well. Season with 1 teaspoon salt and several grinds of black pepper.

Roast the squash, stirring every 10 minutes, until it is tender when pierced with a knife and browned around the edges, for about 35 minutes or longer.

Place the roasted squash cubes on a serving platter and sprinkle with walnuts, goat cheese, and parsley.