Baked Butternut Squash

Baked Butternut Squash topped with blue cheese and pecans is a deliciously different side dish for your holiday table.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Preheat the oven to 425 degrees.
Halve or quarter the squash and scoop out the seeds. Peel and then cut the squash into 1” cubes.
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.
Roast for 30-45 minutes or until squash is tender.
Remove from the oven and allow to cool briefly. Toss with pecans and blue cheese. Add additional fresh thyme leaves if desired.

See the "Pro Tip" in the post for step-by-step directions on how to peel and cut the squash.
Store completely cooled leftovers in a tupperware or other airtight container in the fridge for up to 5 days.
Reheat in the oven on a baking sheet with parchment paper at 300 degrees for 10 minutes. You can also reheat them in the microwave but the texture might not be quite as good.
You can prep the squash up to 3 days in advance and store the cubes in the fridge until you are ready to roast. Or you can make the whole recipe and then later reheat it in the microwave, oven, or air fryer adding the cheese and pecans at the last minute before serving.