Roasted Butternut Squash with Pecans and Blue Cheese

Simply roasted butternut squash, dressed up with fresh thyme, pecans, and blue cheese is what you'll always find on my holiday table.

I learned the hard way that you can execute a successful holiday meal without cooking for days. Plus, and I speak from experience, your family cares less about how much time you spent cooking.

They want you to enjoy family time and the meal - not complaining about how hard you worked at it.

That's why I replaced extravagant dishes like Turducken layered with three different dressings and roasted vegetable gravy, all made from scratch (I will never make this again!) with this butternut squash.

Of course, I serve turkey with traditional sides, but adding this dish really kicks it up a notch. Pecans and blue cheese complement the sweetness of the roasted butternut squash, and it looks as much festive as it tastes.

Make your life during the holidays less complicated, and go with this four-ingredient recipe (if you don't count the oil). It's a time saver as you don't even peel the squash!

I alternate this roasted and butternut squash risotto for Thanksgiving and Christmas. If you're more into sweet potatoes, then you'll love the garlicky, crispy roasted sweet potato recipe. So, do you want to know how to roast butternut squash? Easy!

🛒 Ingredients and Notes

• butternut squash
• olive oil
• fresh thyme
• pecans
• blue cheese

🔪 Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Wash and halve the squash, leaving the skin on. Scoop out the seeds then cut into small cubes.
3. Put oil into a roasting pan and add squash. Strip two stalks of thyme of their leaves and sprinkle over the squash. Roast in the oven until tender, about 30-45 minutes.
4. Remove pan from the oven and transfer the squash to a serving dish. Scatter over with pecans and cheese, tossing together gently. Garnish with remaining stalks of thyme whole or torn into small sprigs.

• Quick and Easy Butternut Squash and Apple Soup
• Apple and Butternut Squash Lasagna
• Pumpkin and Goat Cheese Pasta Bake
• Vegetarian Stuffed Buttercup Squash

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Roasted Butternut Squash with Pecans and Blue Cheese

By Jas

Roasted butternut squash with pecans and blue cheese adds the right balance of full warmth and savor to any plain wintry dish.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Yields 4 servings

Calories 293 kcal

Ingredients

1x2x3x

• ▢ 1 small butternut squash, about 3 lbs
• ▢ 2 tablespoons olive oil
• ▢ 5 stalks fresh thyme
• ▢ ½ cup pecans
• ▢ ½ cup crumbled blue cheese, your favorite brand

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Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Wash and halve the squash, leaving the skin on. Scoop out the seeds then cut into small cubes.
• Put oil into a roasting pan and add squash. Strip two stalks of thyme of their leaves and sprinkle over the squash. Roast in the oven until tender, about 30-45 minutes.
• Remove pan from the oven and transfer the squash to a serving dish. Scatter over with pecans and cheese, tossing together gently. Garnish with remaining stalks of thyme whole or torn into small sprigs.

Nutrition

Calories: 293kcal (15%) | Carbohydrates: 24g (8%) | Protein: 7g (14%) | Fat: 21g (32%) | Saturated Fat: 5g (25%) | Cholesterol: 13mg (4%) | Sodium: 243mg (10%) | Potassium: 754mg (22%) | Fiber: 5g (20%) | Sugar: 5g (6%) | Vitamin A: 20119IU (402%) | Vitamin C: 41mg (50%) | Calcium: 193mg (19%) | Iron: 2mg (11%)

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