Photo: Butternut Squash with Pecans and Blue Cheese Recipe
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.
Ingredients
- 4-pounds 8-ounces butternut squash
- 3 tablespoons olive oil
- 6 stalks fresh thyme or 1/2 teaspoon dried thyme
- 1 cup pecans
- 1 cup crumbled Roquefort or other blue cheese
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.
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By rawkstar594
on November 01, 2011
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AMAZING! But REALLY, peel the squash first! The skin is not good! Also, I toasted the chopped pecans in a pan for a few minutes to flavor them. Let the squash cool a little before tossing it with the blue cheese/pecans, or else the blue cheese will become all gooey and hard to serve. This is very rich and very delicious!
By J0iedevivre
on October 08, 2011
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I WILL NEVER PEEL SQUASH AGAIN!!! This dish is so delicious. Sometimes I make it with the blue cheese/pecans; sometimes I make it without (the cheese and pecans are very rich. The skin and squash get so carmelized and sweet & the skin is soft. I pick at it when I am putting leftovers away ( I always make a HUGE pan so I have leftovers. I find peeling raw squash dangerous and monotonous, so this recipe is perfect for me! I am sure the peel is nutritious as well.
By crazy4sushi
on January 24, 2011
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Definitely take the time to peel the squash. I thought I would try it that way. Did not like it as much. Add the nuts the last 5 minutes or so, to increase the flavor of them. If you add the cheese right away, don't stir it. It will become a gooey mess. Taste ok this way, but looks better with chunks of cheese instead of creamy melted cheese. I chose to use goat cheese, not a Bleu fan. This was good and easy but nothing over the top.
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