butternut squash with pecans & blue cheese

November 18th, 2008

As I was flipping through my Nigella Express cookbook recently, this recipe for butternut squash with pecans and blue cheese stood out. I’d never made butternut squash before, but there’s always a first and it’s hard to resist anything that has cheese and nuts involved.

Once I cut into the squash I was sad I hadn’t made it sooner, it was such a lovely vegetable. After I’d admired it for awhile, I cut it up into 1 inch cubes, sprinkled some thyme over top, drizzled a little olive oil over top and popped it in the oven. I let it cook up for awhile and pulled it out after the squash was tender to the touch.

That’s when the magic happens. I tossed a nice sprinkling of cheese and pecans over the squash and got ready to taste my first homemade butternut squash. Are you ready? Yum! It was tasty stuff! I liked the slightly sweet flavor of the squash paired with the tangy blue cheese and crunch of the pecan. This would make a great side dish for Thanksgiving, Nigella even reccomends it as a turkey alternative for vegetarians.

butternut squash with pecans & blue cheese
from Nigella Express
serves 6-8

4 1/2 cups butternut squash
2 tablespoons olive oil
6 stalks fresh thyme
1 cups pecans
1 cup blue cheese

preheat oven 425° F
Halve the squash, leave the skin on and scoop out the seeds. Cut the squash into 1-inch pieces.
Put the squash into a roasting pan with oil and strip about 4 stalks of thyme of their leaves and sprinkle over the butternut squash. Roast for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over top, tossing everything together gently.
Check the seasonings and add the last couple stalks of thyme, torn into small sprigs to decorate.

Comments: 20 Total

  1. Kalyn

    November 20, 2008 at 10:34 pm

    Someone recently told me about this recipe on Twitter, so when I saw your photo I had to check it out. Definitely I’ll be making this!

  2. MyKitchenInHalfCups

    November 21, 2008 at 1:19 am

    That is really a beautiful dish for butternut and thyme. I’ll have to see which is doing the best in my garden when I get home and decide then which I use: thyme or sage. Blue cheese and butternut is just a classic. Have to try this one.

  3. cebelina

    October 13, 2009 at 11:18 pm

    Wonderful looking/sounding recipe. New take on the rather under appreciated squash. I look forward to making this. Thank you for sharing! Oh and isn’t that orange so beautiful!

  4. haley

    November 25, 2009 at 8:34 pm

    i loved this recipe a soon as i tasted one problem i had was that it said 4 butter nut sqash i was confused on if cups or reall thing make shure u know ur stuff if u make it

  5. haley

    November 25, 2009 at 8:34 pm

    but i had not tasted it

  6. Kelly

    November 26, 2009 at 7:14 am

    thanks for pointing that out. i just added cups to the recipe.

  7. BitchyBaker

    September 6, 2010 at 1:25 pm

    Nigella is silly for suggesting that this is a great vegetarian option… Meatless maybe– but she should really look into where cheese comes from.

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