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 (20)

RECIPE
COMMENTS & REVIEWS(20)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Stuffed Pork Loin with Butternut Squash and Blue Cheese

Picture of Butternut Squash with Pecans and Blue Cheese Recipe

Photo: Butternut Squash with Pecans and Blue Cheese

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-5 of 5

View all 5 Squash Collections

Comments & Reviews

recipe Butternut Squash with Pecans and Blue Cheese
julia arlington, VA 11-20-2009
Flag

Easy and tasty
Rated: 5 stars out of 5

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.
recipe Butternut Squash with Pecans and Blue Cheese
Sherri Dinuba, CA 11-01-2009
Flag

Great recipe!
Rated: 5 stars out of 5

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.Read more
recipe Butternut Squash with Pecans and Blue Cheese
Catherine Franklin, TN 09-26-2009
Flag

Turned to Mush
Rated: 2 stars out of 5

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.Read more
recipe Butternut Squash with Pecans and Blue Cheese
joy Huntingdon Vlly, PA 02-02-2009
Flag

EXCELLENT AND EASY
Rated: 5 stars out of 5

REMOVE SKINS!! IT WAS AWSOME!
recipe Butternut Squash with Pecans and Blue Cheese
L Milwaukee, WI 01-02-2009
Flag

Great flavor - remove the skins
Rated: 4 stars out of 5

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!Read more
recipe Butternut Squash with Pecans and Blue Cheese
Dorothy Austin, TX 12-30-2008
Flag

My favorite
Rated: 5 stars out of 5

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 :)Read more