Roasted Butternut Squash with Pecans and Blue Cheese
Roasted butternut squash with pecans and blue cheese adds the right balance of full warmth and savor to any plain wintry dish.
Course Side Dish
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1small butternut squashabout 3 lbs
5stalks fresh thyme
½cupcrumbled blue cheeseyour favorite brand
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.
Roasted Butternut Squash with Pecans and Blue Cheese https://www.all-thats-jas.com/roasted-butternut-squash-pecans-blue-cheese/