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

Heat the oil in a pan over medium heat. Place the butternut squash pieces into the pan. Cook each side until they are golden or a fork can easily be poked through them.

Place them on paper towel to absorb extra oil.

Preheat the oven to 350 degrees F.

Place one layer of fried squash in an 8X8 inch baking pan. Sprinkle with half of the sugar, half of the cinnamon and half of the walnuts. Repeat the layers.

Bake for 15-20 minutes. Serve the squash and walnut dessert cold or hot.