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Butternut Squash with Herbs, Pecans and Blue Cheese

Butternut Squash with Herbs, Pecans and Blue Cheese

By thedabble, member

Posted: October 29th, 2009

An easy side bursting with flavor: Butternut Squash with Herbs, Pecans and Blue Cheese

more about:

2 medium butternut squash,
2-3 tbsp olive oil
6 stalks of fresh thyme or rosemary
1 cup of pecans or walnuts
1 cup of blue cheese

Preheat the oven to 400. Halve the squash, leaving the skin on and scoop out the seeds. Cut into 1-inch pieces. Place in a roasting pan with oil and strip 4 stalks of thyme or rosemary of their leaves and sprinkle over the squash. Roast for 30-45 minutes, until tender. Then, remove the squash to a bowl and place the pecans or walnuts along with crumbling the cheese over the top and toss. Add the remaining thyme or rosemary stalks to garnish.

5127,5811,5589

Comments (2)

thedabble writes: The skin is edible but if you prefer to peel, feel free. Posted: 4:35 pm on December 14th

holmwood writes: As instructed, the squash skin is left on. Are we supposed to eat the skin? I would peel the squash before chopping into 1-inch pieces. Posted: 11:18 am on November 25th

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