Butternut Squash with Pecans and Blue Cheese

Recipe courtesy Nigella Lawson, 2007

Show: Nigella ExpressEpisode: Holiday Snaps

Rated: 5 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
45 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

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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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Comments & Reviews

recipe Butternut Squash with Pecans and Blue Cheese
Jenny Hope, IN 01-28-2010
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So savory and delicious
Rated: 5 stars out of 5

We made it with herbed goat cheese and pecans, waiting a few minutes for the squash to cool. This was so fabulous and... delectable!Read more
recipe Butternut Squash with Pecans and Blue Cheese
Janet St. George, UT 01-20-2010
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To Peel or Not To Peel...That is the question!
Rated: 5 stars out of 5

I agree with most of the previous reviews. This is an excellent way to fancy up butternut squash. My family loves butternut... and we have it quite often this time of the year. I went halfway with the peeling, taking off the outer layer of the peeling with a vegetable peeler which still left an inner layer. I think this is a good compromise. After reading an earlier review, I think I will try adding dried cranberries next time. My husband loves those in anything!Read more
recipe Butternut Squash with Pecans and Blue Cheese
Richard Baldwin Park, CA 12-07-2009
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Great Recipe (w/Some Modifications)
Rated: 5 stars out of 5

I used walnuts instead of pecans (personal taste preference), but also added dried cranberries which I believe made this much... tastier.Read more
recipe Butternut Squash with Pecans and Blue Cheese
Susan Amsterdam NL, OTHER 12-01-2009
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Expat in the Netherlands
Rated: 5 stars out of 5

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.Read more
recipe Butternut Squash with Pecans and Blue Cheese
Catherine New York, NY 11-30-2009
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Excellent, creative and a crowd pleaser.
Rated: 5 stars out of 5

We have this for Thanksgiving almost every year and it is just wonderful.
recipe Butternut Squash with Pecans and Blue Cheese
Terri Houston, TX 11-21-2009
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Quick and easy
Rated: 5 stars out of 5

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. Read more