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Butternut Squash with Pecans and Blue Cheese Recipe

Butternut Squash with Pecans and Blue Cheese

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 11-20 of 34

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  • on December 07, 2009

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    I used walnuts instead of pecans (personal taste preference, but also added dried cranberries which I believe made this much tastier.

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  • on December 01, 2009

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    I made this recipe at Thanksgiving this year, to rave reviews. It was lovely. I used gorgonzola (italian blue cheese for the recipe, as it is creamier than most. waited 10 minutes, after removing the squash from the oven,to add the toasted pecans and cheese. By allowing it to rest, the cheese did not melt onto the squash. This recipe is a keeper and I highly recommend it to everyone.

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  • on November 30, 2009

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    We have this for Thanksgiving almost every year and it is just wonderful.

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  • on November 21, 2009

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    Loved this. I too added the pecans the last 10 minutes of baking the squash for more flavor and used feta flavored with Italian spices because I didn't have blue cheese.

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  • on November 20, 2009

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    I made this last year for Thanksgiving and it was a hit. I love it with the skin on. It has been requested again this year.

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  • on November 01, 2009

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    This was a great recipe, even though I tweeked it a bit. I didn't have blue cheese so I used feta instead and in the last 8 minutes of cooking I threw my pecans in on top of the squash. It gave them a fuller flavor. I can't wait to try it with blue cheese! We didn't mind the skins at all.

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  • on September 26, 2009

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    Perhaps I should have let the squash cool before adding the cheese and pecans. I ended up with a melted blue cheese, pecan, and squash sludge. While it tasted okay, the presentation left a lot to be desired. I probably will not make this again.

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  • on February 02, 2009

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    REMOVE SKINS!! IT WAS AWSOME!

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  • on January 02, 2009

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    I would have given 5 stars to the recipe if it would have called for removing the skins from the squash. I made this two times and definately recommend peeling the skins off. Its easy to do with a vegetable peeler. The first time I made it I left the skins on and we still had some left over and some grumbling. The second time I removed the skin and had nothing left over. Very easy recipe with a ton of flavor!

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  • on December 30, 2008

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    This is my favorite way to prepare butternut squash, it's a perfect balance of crunchy and cheesy and tangy and sweet. I made it for a big fancy Christmas Eve meal and tt's very easy to bake the squash off ahead of time, and then just reheat it in the oven while the meat rests and toss it with cheese and pecans before serving. Everyone loved this, we had no leftovers :

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