Butternut Squash with Pecans and Blue Cheese

by Lana Stuart on October 26, 2012 · 14 comments

Butternut Squash with Pecans and Blue Cheese

Have you started planning your Thanksgiving menu yet? I’ve been thinking about it some lately and was looking for something a little out of the ordinary. I like to change things up with a new recipe or two from year to year so I’ve been trying out a few new things. Like this butternut squash recipe. It’s definitely a keeper and it’s going on the menu for this year.

This is simply roasted butternut squash tossed with pecans and blue cheese. Easy, quick, and full of flavor! My official taste tester, otherwise known as BeeBop, and I both agreed that it was one of the best ways we’ve found to enjoy butternut squash.

Prepping butternut squash

Start by preparing the squash. BeeBop always has to help with this step. Cutting that squash in half takes some muscle! Once you have it in manageable pieces, scoop out all the seeds and the “goo” and peel the squash. For me, it’s easiest to use a vegetable peeler for that task. And a grapefruit spoon makes cleaning the seed cavity very easy.

Butternut Squash ready to cook

After you’ve cleaned and peeled the squash, cut it into about 1″ cubes. Put the cubes on a baking sheet, drizzle them with olive oil and sprinkle over the thyme leaves. Toss it well so that all the cubes are coated with olive oil.

Roast the squash in a 425 degree oven for 30-45 minutes or until it’s tender and just lightly golden brown.

Butternut squash baked

Remove the baking sheet from the oven and let the squash cool for a few minutes.

Add pecans and cheese to butternut squash

Toss the baked squash with the pecans and blue cheese. Add some additional fresh thyme leaves if desired.

Enjoy!

Butternut Squash with Pecans and Blue Cheese
 
Prep time
Cook time
Total time
 
Roasted butternut squash tossed with pecans and blue cheese.
Serves: 4-6 servings
Ingredients
  • 1 medium butternut squash (about 4.5 pounds)
  • 3 tblsp. olive oil
  • 6-8 stems of fresh thyme
  • ½ cup chopped pecans
  • ½ cup crumbled blue cheese
Instructions
  1. Preheat the oven to 425 degrees.
  2. Halve or quarter the squash and scoop out the seeds. Peel and then cut the squash into 1” cubes.
  3. Put the squash in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with thyme leaves. Toss so that all the squash is coated with oil.
  4. Roast for 30-45 minutes or until squash is tender.
  5. Remove from the oven and allow to cool briefly. Toss with pecans and blue cheese. Add additional fresh thyme leaves if desired.
Notes
Recipe source: The Cooking Channel

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{ 14 comments… read them below or add one }

1 Maria October 26, 2012 at 2:18 pm

I love butternut squash! Love the toppings!

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2 Lana October 26, 2012 at 7:33 pm

Thanks, Maria. It’s a little bit different but a fantastic combination.

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3 Karen October 27, 2012 at 8:06 am

I love finding new ways to eat butternut squash and I never would have dreamed of pairing BNS with blue cheese but it sounds great. Thanks for the idea!

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4 Mary | Deep South Dish October 27, 2012 at 11:12 am

Caught you in my feed again Lana!! :) I bet that’s a terrific flavor combination with the blue cheese!

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5 Sylvie @ Gourmande in the Kitchen October 27, 2012 at 10:24 pm

A fantastic combination, blue cheese and squash goes so well together!

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6 Pam October 28, 2012 at 2:32 pm

Sounds delicious because of that blue cheese. A must try!

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7 Terra October 28, 2012 at 11:10 pm

Butternut is my favorite squash, and love it in sweet and savory treats:-) Your recipe looks sooooo good, it would be a perfect dinner for me:-) Hugs, Terra

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8 Deborah October 28, 2012 at 11:16 pm

This sounds absolutely perfect – especially as a Thanksgiving side dish! Some of my favorite flavors all together!

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9 Nancy@acommunaltable October 30, 2012 at 11:28 am

I could happily eat an entire bowl of this!!! Can’t wait till it’s cooler here and I can start digging into fall foods!!!

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10 Lana October 30, 2012 at 1:18 pm

Why, thank you, Nancy. This was a little different combination with the squash, pecans, and blue cheese, and it turned out to be a new favorite of ours. A little different and very good. Here’s wishing for some cooler weather for you.

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11 Sues October 30, 2012 at 12:37 pm

Oh my gosh, could this dish be any more stunning in color and in flavors? I could probably eat this every night and never get sick of it :)

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12 Lana October 30, 2012 at 1:19 pm

So glad you like it!

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13 Pam October 30, 2012 at 2:08 pm

What a great combination of flavors!

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14 Kristi Rimkus November 15, 2012 at 9:38 am

I love the simplicity of this dish, yet the combination of crunchy pecans and cream cheese takes it over the top!

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