← Back to Search Results
roasting
Butternut Squash with Pecans and Blue Cheese

Photo by: Joseph De Leo
Comments: 3
 

Recipe

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.

Yield: Serves 6–8

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

Directions

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.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

303kcal (15%)
246mg (10%)
32g
6g
19g (29%)
0g
5g (23%)
10g
3g
13mg (4%)
6g
7g
105mg
982mg
1375mcg RAE (46%)
53mg (88%)
220mg (22%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Atacat

    11.29.11 Flag comment

    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!

  • eve

    12.15.09 Flag comment

    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.

  • trillium

    11.12.09 Flag comment

    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.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
mom-a-licious Mom-a-Licious
by Domenica Catelli
flavor Flavor
by Rocco DiSpirito
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?