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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Baby Carrots

Recipe courtesy of Rachael Ray

Baked Potato Wedges

Recipe courtesy of Ina Garten

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Butternut Squash Soup

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword