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Butternut Squash with Pecans and Blue Cheese Recipe-131

Photo by: Joseph De Leo
Comments: 3


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


  • 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


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%)
19g (29%)
5g (23%)
13mg (4%)
1375mcg RAE (46%)
53mg (88%)
220mg (22%)
2mg (12%)

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  • 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.


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