Butternut Squash with Herbs, Pecans and Blue Chees Recipe

Butternut Squash with Herbs, Pecans and Blue Chees

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Ingredients

2 medium butternut squash,
2-3 tbsp olive oil
6 stalks of fresh thyme or rosemary
1 cup of pecans or walnuts
1 cup of blue cheese

How to make Butternut Squash with Herbs, Pecans and Blue Chees


Preheat the oven to 400. Halve the squash, leaving the skin on and scoop out the seeds. Cut into 1-inch pieces. Place in a roasting pan with oil and strip 4 stalks of thyme or rosemary of their leaves and sprinkle over the squash. Roast for 30-45 minutes, until tender. Then, remove the squash to a bowl and place the pecans or walnuts along with crumbling the cheese over the top and toss. Add the remaining thyme or rosemary stalks to garnish.

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