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.


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
  • 1 medium butternut squash (about 4.5 pounds)
  • 3 tblsp. olive oil
  • 6-8 stems of fresh thyme
  • 1/2 cup chopped pecans
  • 1/2 cup crumbled blue cheese
  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.
Recipe source: The Cooking Channel

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  1. says

    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!

  2. says

    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

    • says

      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.

  3. says

    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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