Roasted Butternut Squash with Pecans and Blue cheese
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 285.6
- Total Fat: 23.8 g
- Cholesterol: 14.6 mg
- Sodium: 275.9 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 5.1 g
- Protein: 6.8 g
View full nutritional breakdown of Roasted Butternut Squash with Pecans and Blue cheese calories by ingredient
Introduction
This was published on NPR.orgI've had this many times and it's super easy and absolutely delicious!!
You can have this just tossed over a salad for a light meal or serve it with pasta and a salad if you want something more substantial. This was published on NPR.org
I've had this many times and it's super easy and absolutely delicious!!
You can have this just tossed over a salad for a light meal or serve it with pasta and a salad if you want something more substantial.
Number of Servings: 7
Ingredients
-
Ingredients
4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese
Directions
Directions
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.
Number of Servings: 7
Recipe submitted by SparkPeople user MSDESERTRODENT.
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.
Number of Servings: 7
Recipe submitted by SparkPeople user MSDESERTRODENT.