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Butternut Squash with Pecans and Blue Cheese

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

This has many strings to its bow: It serves as a vegetarian alternative to the 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; it is a good whole meal on days when you just feel fleshed out.

Serves8

Cooking Methodroasting

CostModerate

Moderate

Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Casual Dinner Party

Recipe Coursemain course, side dish

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecheesy, nutty, savory, sweet

Type of Dishvegetable

Ingredients

  • 4½ lbs butternut squash
  • 3 tablespoons olive oil
  • 6 stalks fresh thyme or ½ teaspoon dried thyme
  • 1 cup pecans
  • 1 cup crumbled Roquefort or other blue cheese

Instructions

Preheat the oven to 425°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 pan with the oil and strip about 4 stalks of 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 30–45 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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I made this for Thanksgiving this year as a side dish, and it was soooooo good. I did peel the squash for ease of eating. Simple and delicious!

This easy dish is extremely delicious. So much so that one person might be able to eat way too much of it at one time. I took the hint from the previous reviewer and decided to peel the squash first. This would be a great side dish for any Fall meal.

Was it a mistake in the recipe to leave the peel on the squash? If not, then I'd wonder if the chef has actually tried this recipe as I can't imagine leaving the skin on the butternut squash. I've been cooking with butternuts for some 40 years and I'd find the cooked on peel quite unappetizing.

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