Confident Kitchen

“Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.”

January 1, 2008

Butternut Squash with Blue Cheese and Pecans

January 01st 2008 Posted to , , , , , Posted by wesaturtle

I have never liked blue cheese as much as I did with this meal. Extremely simple.

Skill: Easy
Prep: 5 minutes
Total: 35-45 minutes

  • 1 butternut squash
  • 2 tablespoons olive oil
  • 3-4 sprigs fresh Thyme or 1/2 teaspoon dried Thyme
  • 1 cup crumbled blue cheese
  • 1 cup pecan pieces

Cut butternut squash in half. Scoop out seeds. With skin on, chop squash into 1-inch cubes. Toss with olive oil and thyme. Bake at 425F for 30-40 minutes in a roasting pan. Remove from pan into a serving bowl, lightly toss with blue cheese and pecans. Serve.  (Source:  Nigella Express)

Comments

  1. Big City Hippie » Butternut Squash with Blue Cheese and Pecans
    January 1st, 2008 | 7:49 pm

    [...] Recipe [...]

  2. Marykae
    January 2nd, 2008 | 12:48 am

    I decided to try some of your recipes because they look so good.

    I started with this one but the only butternut squash they had was HUUUUUGE. At least, it seemed too big. SO I am using half.

    It’s in the oven right now and it smells really really good. I can’t wait to get the blue cheese on there!

Leave a reply