Serves 6
The sweet and caramelized taste of the roasted butternut squash is well complemented with the tangy blue cheese and pecans. This is a quick and tasty dish (once you peel the squash!) that can be served as an appetizer, or a vegetable side to a meat dish. My friend Nancy makes this dish with sweet potatoes and it is delicious as well.
Ingredients:
1 large or 2 small butternut squash (4 pounds in total)
2 tablespoons of olive oil
5 thyme sprigs
½ cup blue cheese
¼ chopped pecans
Salt and pepper
Instructions:
Pre-heat oven to 450 degrees F.
Cut the squash in half at the bottom of the neck and then standing on its cut-side, peel with a knife. Scoop out the seeds and strings with a spoon. Cut into 1/2-inch pieces.
Toss the squash on a cooking sheet with 2 tablespoons of olive oil, thyme and season with salt and pepper.
Roast for about 20-30 minutes until, the squash begins to brown, turning the chunks periodically.
Meanwhile, coarsely chop the pecans and roast them in the oven, on a small cookie sheet, until they start to brown.
Arrange the butternut squash on a warm platter covering with the crumbled blue cheese and toasted pecans.
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