The Institute of Culinary Education has teamed up with for a monthly series highlighting a seasonal ingredient at the farmers’ market.

And this month — just in time for winter squash season — the spotlight is on butternut squash.

On a recent trip to the famers’ market in Union Square, Culinary Arts Chef-Instructor Gill Boyd gave a demo for his roasted butternut squash with rosemary and walnuts, a simple and satisfying side dish or main course to serve up the fall and winter seasons.

Here’s how to make it at home.

More from this Series:

Ingredients

1 large butternut squash or two acorn squash
½ cup light olive oil or grapeseed oil
1 onion, sliced
3 sprigs of fresh rosemary, leaves picked and chopped finely
½ teaspoon lemon pepper
1 cup walnuts, chopped
Salt and pepper, to taste

Directions

Preheat oven to 375F.
Cut the squash in half, put it on a baking pan and place it in the oven. Check the squash after 30 minutes, and cook it until a fork goes in easily. Once it’s ready, take the squash out of the oven and let cool for 10 minutes.
In a large skillet, add the oil and heat over medium heat. Add the onion and stir for five minutes, then add the rosemary and walnuts. Continue to stir lightly for eight more minutes or until the onions are golden brown, season with salt and pepper, then set aside.
With a big spoon, scoop out the squash seeds (set aside) and pulp and put the pulp into a serving dish. Break up the pulp lightly with the spoon.
Sprinkle lemon pepper on the squash then spoon the onion mixture on top and serve.

Abbe Lewis

Abbe Lewis is a writer, editor, Emmy nominee and extreme nacho enthusiast with over a decade of experience in food and beverage media. Always on the move, Abbe can be found running long distances on the weekends to new restaurants or her favorite hangouts.