Roasted Butternut Squash with Pecans and Blue Cheese - All that's Jas

Roasted Butternut Squash with Pecans and Blue Cheese

Simply roasted butternut squash, dressed up with fresh thyme, pecans, and blue cheese is what you’ll always find on my holiday table. I learned the hard way that you CAN execute a successful holiday meal without cooking for days. Plus, and I speak from experience, your family cares less how much time you spent cooking. They want you enjoying family time and the meal – not complaining about how hard you worked at it.

That’s why I replaced extravagant dishes like Turducken layered with three different dressings and roasted vegetable gravy all made from scratch (I will never ever make this again!) with this butternut squash. Of course I serve turkey with traditional sides, but adding this dish really kicks it up a notch. Pecans and blue cheese complement the sweetness of the roasted butternut squash and it looks as much festive as it tastes.

Roasted Butternut Squash with Pecans and Blue Cheese

Make your life during the holidays less complicated and go with this four-ingredient recipe (if you don’t count the oil). It’s a time saver as you don’t even peel the squash! I alternate this roasted and butternut squash risotto for Thanksgiving and Christmas. If you’re more into sweet potatoes then you’ll love garlicky, crispy roasted sweet potato recipe. So, do you want to know how to roast butternut squash? Easy!

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Roasted Butternut Squash with Pecans and Blue Cheese - All that's Jas

Ingredients:
Serves 4

1 small butternut squash (about 3 lbs)
2 tablespoons olive oil
5 stalks fresh thyme
½ cup pecans
½ cup crumbled blue cheese (your favorite brand)

Directions:

Preheat oven to 425 degrees Fahrenheit.
Wash and halve the squash, leaving the skin on. Scoop out the seeds then cut into small cubes.
Put oil into a roasting pan and add squash. Strip two stalks of thyme of their leaves and sprinkle over the squash. Roast in the oven until tender, about 30-45 minutes.
Remove pan from the oven and transfer the squash into a serving dish. Scatter over with pecans and cheese, tossing together gently.
Garnish with remaining stalks of thyme whole or thorn into small sprigs.

 

Roasted Butternut Squash with Pecans and Blue Cheese - All that's Jas

Roasted Butternut Squash with Pecans and Blue Cheese - All that's Jas

Roasted Butternut Squash with Pecans and Blue Cheese - All that's Jas

Roasted Butternut Squash with Pecans and Blue Cheese - All that's Jas

Roasted Butternut Squash with Pecans and Blue Cheese

Roasted Butternut Squash with Pecans and Blue Cheese

Roasted butternut squash with pecans and blue cheese adds the right balance of full warmth and savor to any plain wintry dish.

Ingredients

  • 1 small butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 5 stalks fresh thyme
  • ½ cup pecans
  • ½ cup crumbled blue cheese (your favorite brand)

Directions

Preheat oven to 425 degrees Fahrenheit.

Wash and halve the squash, leaving the skin on. Scoop out the seeds then cut into small cubes.

Put oil into a roasting pan and add squash. Strip two stalks of thyme of their leaves and sprinkle over the squash. Roast in the oven until tender, about 30-45 minutes.

Remove pan from the oven and transfer the squash into a serving dish. Scatter over with pecans and cheese, tossing together gently.

Garnish with remaining stalks of thyme whole or thorn into small sprigs.

http://all-thats-jas.com/2016/11/roasted-butternut-squash-pecans-blue-cheese.html

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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16 Comment

  1. Reply
    Kati
    December 5, 2016 at 12:16 pm

    This looks so delicious! I love roasted butternut squash. Thanks for sharing at the Wednesday Showcase party. Pinned for later!
    Kati recently posted…Rustic Toy Storage Unit Build PlansMy Profile

    1. Reply
      Jas
      December 5, 2016 at 8:03 pm

      Hi, Kati! Thank you for the pin! Hope your week is going great!!!

  2. Reply
    Kim Clark
    December 3, 2016 at 10:00 am

    A very tempting recipe Jas! Wish I’ve seen this sooner it would have appeared on my Thanksgiving. But who cares? I’ll make it tomorrow lol! 😀

    1. Reply
      Jas
      December 3, 2016 at 5:09 pm

      Maybe next time, Kim. I love it throughout fall and winter, holiday or not, lol.

  3. Reply
    Thomas
    November 27, 2016 at 5:45 am

    Woa, great mixture. Love the blue cheese, delicious!!!. I am not a good cook but I’ll give it a try. Thanks for sharing

    1. Reply
      Jas
      November 27, 2016 at 9:10 am

      Thanks, Thomas! You hardly need to be efficient in the kitchen to make this, lol. Hope you’ll give it a try 🙂

  4. Reply
    Zoe Lau
    November 26, 2016 at 3:31 pm

    Love the simplicity of this dish! Might have to try it sometime with my sister! Thank you for making these simple recipes and beautiful blog!

    1. Reply
      Jas
      November 27, 2016 at 9:08 am

      Thank you, Zoe! Less is more, right? Thanks for stopping in and have a great day!

  5. Reply
    Helen at the Lazy Gastronome
    November 21, 2016 at 10:02 am

    What is it that makes blue cheese go so well with sweet flavors?? Great recipe! Thanks for sharing on the What’s for Dinner Link up! And Happy Thanksgiving!
    Helen at the Lazy Gastronome recently posted…Steak FritesMy Profile

    1. Reply
      Jas
      November 22, 2016 at 9:48 am

      It’s a match made in heaven, lol! Thanks for stopping in!

  6. Reply
    Randi
    November 18, 2016 at 10:01 pm

    The addition of the bleu cheese sounds wonderful!

    Thank you for linking up to our Home Matters Link Party!

    Have a lovely evening,

    Randi A Fresh-Squeezed Life 🙂

    #HomeMattersParty

    1. Reply
      Jas
      November 19, 2016 at 9:28 pm

      Thank you an thanks for hosting, Randy! Hope your weekend is great!

  7. Reply
    Mary-the boondocks blog
    November 15, 2016 at 3:58 am

    Jas I want to make this… now! Love butternut squash. It is so fall filling!
    Mary-the boondocks blog recently posted…A Repurposed Antique Cauldron for Christmas – Int’l Bloggers Club ChallengeMy Profile

    1. Reply
      Jas
      November 15, 2016 at 10:07 am

      Make it! My daughter thought the combination was “weird” but then tried it and loved it, lol.

  8. Reply
    Bam's Kitchen
    November 14, 2016 at 10:38 pm

    Great minds think alike! guess who posted another butternut squash recipe today?! LOL Love your additions of pecans and blue cheese. Sharing, of course!
    Bam’s Kitchen recently posted…Spicy Rosemary Butternut SquashMy Profile

    1. Reply
      Jas
      November 15, 2016 at 10:08 am

      Again? LOL. Coming over right now to check it out! 😀

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