Advise needed on recreating a takeout dish...

[Cassandra]

that the store no longer knows how to make (the chef quit). I had been buying and enjoying a roasted butternut squash dish and the new chef ruined it. The old version had squash chunks, cranberries, walnuts, olive oil, honey, and spices. The new one had no walnuts but lots of whole cloves and is now swimming in syrup. Yuck!
I can probably guess visually how many cranberries and walnuts I'll need, but for a medium butternut squash, peeled, seeded and chunked, how much oil and honey (and what spices other than a bit of cinnamon) would be needed to lightly coat and what might the roasting time and temperature be?
Thanks in advance.

[Warpy]

1. Google is your friend

http://www.care2.com/channels/solutions/food/1653

Looks like the takeout place substituted cheaper ingredients: walnuts for pecans and honey for maple syrup. This recipe should give you the correct proportions, anyway. Just toss in some dried cranberries.

[hobbit709]

2. Try this if looking for a recipe

http://www.recipesource.com/

[Neecy]

3. wow

Lots of whole cloves would really overpower something like that.

I'm guessing that your original chef's secret was to use a scant half teaspoon of Garam Masala to the mixture. Nothing pairs better with butternut squash.

[Duer 157099]

4. Sage and nutmeg?

And definitely maple syrup instead of honey; walnuts should be fine.

I have a butternut squash just sitting around waiting for my attention. Think I'll do something like this with it!

I'd just cut it up into cubes and toss with some olive oil, to lightly coat, salt n pepper (and whatever spices you decide on, but go lightly with them), into a 350 degree oven (400? I don't know) and roast until tender. Add some maple syrup at the end of cooking, just like 10-15 minutes before it's done.

That's just an improvisation I'd do -- someone might have better specifics.

(oh, and if you threw in some shredded chicken, fresh basil, and a cream sauce, that would also be really really good!)