Butternut Squash With Pecans Blue Cheese Recipes
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
- Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
Make and share this Butternut Squash With Pecans and Blue Cheese recipe from Food.com.
Provided by Gardening Girl
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F
- Halve the squash, peel and scoop out the seeds. Cut the squash into 1in cubes -
- Place into a roasting tin and drizzle with the oil. Strip about four sprigs of thyme of their leaves (or use dried thyme) and sprinkle over the butternut squash.
- Transfer to the oven and roast for about 30-45 minutes, or until tender.
- Once out of the oven, remove the squash to a bowl. Scatter over the pecans and crumble over the cheese, stirring everything together gently. Season, to taste, with salt and freshly ground black pepper.
- To serve, tear the remaining sprigs of thyme into small pieces and sprinkle over the top of the butternut squash mixture.
Nutrition Facts : Calories 394.2, Fat 24.4, SaturatedFat 5.5, Cholesterol 14.2, Sodium 277.4, Carbohydrate 42.6, Fiber 8.4, Sugar 8.3, Protein 9
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