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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 305.9
  • Total Fat: 23.9 g
  • Cholesterol: 22.9 mg
  • Sodium: 311.2 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 8.1 g

View full nutritional breakdown of Baked butternut squash with roasted pecans and gorgonzola cheese calories by ingredient
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Baked butternut squash with roasted pecans and gorgonzola cheese

Submitted by: MSDESERTRODENT

Introduction

This is actually a recipe I heard a while ago on NPR. It's so simple and very delicious!! I usually serve a simple salad on the salad. This is actually a recipe I heard a while ago on NPR. It's so simple and very delicious!! I usually serve a simple salad on the salad.
Number of Servings: 7

Ingredients

    4-1/2 lbs butternut squash
    3 tablespoons olive oil
    6 stalks fresh thyme or 1/2 teaspoon dried thyme
    1 cup pecans
    1 cups crumbled Roquefort or other blue cheese

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Directions

Heat the oven to 425F.
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 pan with the oil and strip about 4 stalks of 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 30-45 minutes or until tender.
Toast the pecans until slightly browned.
Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over, tossing everything together gently.

Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.

Number of Servings: 7

Recipe submitted by SparkPeople user MSDESERTRODENT.






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