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
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Ingredients
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1
small butternut squash (about 3 lbs.)
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2 tablespoons
olive oil
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5
stalks fresh thyme
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1/2 cup
pecans
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1/2 cup
crumbled blue cheese (your favorite brand)
Directions
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Preheat oven to 425 degrees Fahrenheit.
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Wash and halve the squash, leaving the skin on. Scoop out the seeds then cut into small cubes.
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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.
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Remove pan from the oven and transfer the squash into a serving dish. Scatter over with pecans and cheese, tossing together gently.
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Garnish with remaining stalks of thyme whole or thorn into small sprigs.
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