Author Notes: This is one of my favorite preparations for roasted squash, and was inspired by the squash side dish at 112 eatery in Minneapolis. The maple syrup adds a touch of sweetness, the browned butter and pecans bring out the earthy nuttiness of the squash, and the blue cheese, well, the blue cheese makes it rich and delicious. Great as a meal on its own, or as a side dish with roasted chicken or pork. The recipe can be easily doubled for a crowd. - MplsCitified
Serves 3-4, as a side dish
- 1.5 pounds butternut squash, chopped into 3/4" cubes
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/4 cup pecans, roughly chopped
- 2 tablespoons butter
- 2 tablespoons real maple syrup
- 2 teaspoons fresh sage, roughly chopped
- 3 tablespoons blue cheese, crumbled
- 1 teaspoon fresh parsley, chopped
- Adjust oven racks to middle position and top position and heat oven to 425 degrees. For easy clean up, line a 12x17 sheet pan with heavy duty aluminum foil.
- Toss chopped squash with olive oil, salt and pepper, and scatter in a single layer on the sheet pan. Roast for about 35-40 minutes until the squash is tender and starting to brown.
- While the squash is roasting, chop the pecans and toast them in a baking dish on the rack above the squash for about 10-12 minutes until they are dark and aromatic.
- About 5 minutes before the squash is done roasting, melt the butter over medium heat in a small pan until the foaming subsides and the butter turns dark brown and smells nutty. Be careful to not let it burn. Toss the sage in with the butter and allow it to crisp up for about 30 seconds. Add the maple syrup and reduce heat to low.
- Remove the squash from the oven into a large bowl. Toss the squash with about half the pecans, 2 tablespoons of crumbled blue cheese and the sagey maple butter sauce.
- Transfer the squash to a serving platter and sprinkle with remaining blue cheese, pecans and parsley. Enjoy!