Butternut Squash with Herbs, Pecans and Blue Cheese

Posted: October 29th, 2009
by thedabble

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

Serves/Yields: 4-6

butternut squash pecans thyme

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.

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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