This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Recipe courtesy of Nigella Lawson
Episode: Holiday Snaps
Save Recipe Print
Butternut Squash with Pecans and Blue Cheese
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F.

Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.

Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.

Roast in the oven for about 30 to 45 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

Butternut Squash and Kale Stir Fry

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Baby Carrots

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Charred Brussels Sprout Crostini

Recipe courtesy of Giada De Laurentiis

Baked Potato Wedges

Recipe courtesy of Ina Garten

Hummus For Real

Recipe courtesy of Alton Brown

Browse Reviews By Keyword