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Butternut Squash with Pecans and Blue Cheese Recipe

Butternut Squash with Pecans and Blue Cheese

Nigella Lawson

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

Show: Nigella ExpressEpisode: Holiday Snaps

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on March 27, 2012

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    This makes a pretty easy, tasty side. I always leave the skin on and it's not a problem - maybe others have used butternut squash with thicker skins...

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  • 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!

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  • 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.

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  • 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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  • on November 08, 2010

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    I made this to be a side dish, but it was so delicious it ended up being the main course! THis dish is very easy to make the thyme really brought all the flavors together. I did peel off the skin, it only took about 2 minutes, & I believe it decreased the cooking time a bit. I also added dried cranberries, so delicious anytime! I definately will make this over & over again!. THanks for a wonderful recipe

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  • on January 28, 2010

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    We made it with herbed goat cheese and pecans, waiting a few minutes for the squash to cool. This was so fabulous and delectable!

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  • on January 20, 2010

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    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!

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  • on December 07, 2009

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    I used walnuts instead of pecans (personal taste preference, but also added dried cranberries which I believe made this much tastier.

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  • on December 01, 2009

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    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.

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  • on November 30, 2009

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    We have this for Thanksgiving almost every year and it is just wonderful.

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