Rosemary walnut butternut squash

I made this to pair up with a chicken dish I made a few weeks ago, and it was the perfect cure for my winter blues. 

You will need:

• 3 butternut squash (on the smaller side) seeded, peeled, and cubed into 1/2" pieces
• 2 tbsp olive oil
• 1/2 cup of coarsely chopped walnuts
• generous amount of fresh rosemary sprigs
• Salt & pepper to taste 

Heat the olive oil in a skillet and add in the fresh rosemary and cubed squash. In a separate skillet toast walnuts stirring frequently until fragrant. Combine walnuts to dish and continue to cook over medium high heat until the squash is tender throughout. Salt and pepper to taste and  enjoy!