Wash the squash, peel it, remove the seeds, and cut it into pieces about 2 inches long.

Heat oil in a pan over medium heat. Add the butternut squash pieces to the pan. Cook each side until golden brown or until a fork easily pierces through them.

Remove and place them on a paper towel to absorb excess oil.

Preheat the oven to 350 degrees F.

Sprinkle with half the sugar, half the cinnamon, and half the walnuts. Repeat the layers with the remaining ingredients.

Bake for 15–20 minutes. Serve the squash and walnut dessert warm or cold, as desired.