Baked butternut squash with roasted pecans and gorgonzola cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
4-1/2 lbs butternut squash3 tablespoons olive oil6 stalks fresh thyme or 1/2 teaspoon dried thyme1 cup pecans1 cups crumbled Roquefort or other blue cheese
Heat the oven to 425°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 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.
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.
Nutritional Info 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
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