Author Notes
Simply roasted butternut squash, dressed up with fresh thyme, pecans, and blue cheese is what you’ll always find on my holiday table. —Jas
Ingredients
-
1
small butternut squash (about 3 lbs.)
-
2 tablespoons
olive oil
-
5
stalks fresh thyme
-
1/2 cup
pecans
-
1/2 cup
crumbled blue cheese (your favorite brand)
Directions
-
Preheat oven to 425 degrees Fahrenheit.
-
Wash and halve the squash, leaving the skin on. Scoop out the seeds then cut into small cubes.
-
Put oil into a roasting pan and add squash. Strip two stalks of thyme of their leaves and sprinkle over the squash. Roast in the oven until tender, about 30-45 minutes.
-
Remove pan from the oven and transfer the squash into a serving dish. Scatter over with pecans and cheese, tossing together gently.
-
Garnish with remaining stalks of thyme whole or thorn into small sprigs.
See what other Food52ers are saying.