This easy roasted butternut squash recipe is a perfect mix of sweet, crunchy, and creamy flavors. The roasted squash pairs beautifully with toasted pecans and tangy blue cheese, while fresh thyme adds a fragrant touch. A simple yet elegant dish that’s great for dinner or as a festive side!
Ingredients Needed:
- 2 kilograms of butternut squash
- 3 tablespoons olive oil
- 6 stalks fresh thyme (or 1/2 teaspoon dried thyme)
- 100 grams of pecan nuts
- 125 grams of crumbled Roquefort cheese (or other blue cheese)
- Maldon sea salt flakes (to taste)
- pepper (to taste)
How To Make Butternut Squash With Pecans and Blue Cheese?
- Preheat the Oven: Set your oven to 220°C.
- Prepare the Squash: Cut the butternut squash in half and remove the seeds. Leave the skin on and chop it into 2.5cm cubes.
- Season and Roast: Put the squash cubes in a roasting tin, drizzle with olive oil, and sprinkle the leaves from 4 thyme stalks (or use dried thyme). Roast for 30–45 minutes, until tender.
- Add Toppings: Move the roasted squash to a bowl. Sprinkle with pecans and crumble the blue cheese over the top. Toss everything gently.
- Season and Serve: Adjust the seasoning with salt and pepper, and garnish with the remaining thyme sprigs before serving.
Recipe Tips:
- Cut the Squash Evenly: Make sure the squash pieces are all the same size about 2.5cm. This helps them cook evenly and ensures some pieces don’t overcook or stay undercooked.
- Don’t Skip the Skin: Leave the skin on the squash when roasting. It helps keep the cubes firm, adds flavor, and makes the dish easier to prepare. You can eat the roasted skin—it softens and tastes great!
- Toast the Pecans: Toasting the pecans before adding them makes them crunchier and brings out their nutty flavor. Just roast them in a dry pan for 2–3 minutes until they smell fragrant.
- Use Fresh Thyme if Possible: Fresh thyme adds a better aroma and flavor to the dish compared to dried thyme. If using dried thyme, use only a small amount as it’s more concentrated.
- Add Blue Cheese Last: Crumble the blue cheese on top after the squash has slightly cooled to prevent it from melting completely. This keeps the cheese creamy and gives the dish a balanced texture.
How To Store Leftovers?
Let the leftover butternut squash cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
Nutrition Facts:
- Calories: 310 kcal
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 15mg
- Sodium: 480mg
- Potassium: 420mg
- Total Carbohydrate: 24g
- Dietary Fiber: 6g
- Sugars: 4g
Try More Nigella Lawson Recipes:
- Nigella Butternut Squash Lasagne Recipe
- Nigella Cheese And Onion Pie
- Nigella Sweet Potato Mac And Cheese
Nigella Butternut Squash With Pecans and Blue Cheese
Description
This easy roasted butternut squash recipe is a perfect mix of sweet, crunchy, and creamy flavors. The roasted squash pairs beautifully with toasted pecans and tangy blue cheese, while fresh thyme adds a fragrant touch. A simple yet elegant dish that’s great for dinner or as a festive side!
Ingredients
Instructions
- Preheat the Oven: Set your oven to 220°C.
- Prepare the Squash: Cut the butternut squash in half and remove the seeds. Leave the skin on and chop it into 2.5cm cubes.
- Season and Roast: Put the squash cubes in a roasting tin, drizzle with olive oil, and sprinkle the leaves from 4 thyme stalks (or use dried thyme). Roast for 30–45 minutes, until tender.
- Add Toppings: Move the roasted squash to a bowl. Sprinkle with pecans and crumble the blue cheese over the top. Toss everything gently.
- Season and Serve: Adjust the seasoning with salt and pepper, and garnish with the remaining thyme sprigs before serving.
Notes
- Cut the Squash Evenly: Make sure the squash pieces are all the same size about 2.5cm. This helps them cook evenly and ensures some pieces don’t overcook or stay undercooked.
- Don’t Skip the Skin: Leave the skin on the squash when roasting. It helps keep the cubes firm, adds flavor, and makes the dish easier to prepare. You can eat the roasted skin—it softens and tastes great!
- Toast the Pecans: Toasting the pecans before adding them makes them crunchier and brings out their nutty flavor. Just roast them in a dry pan for 2–3 minutes until they smell fragrant.
- Use Fresh Thyme if Possible: Fresh thyme adds a better aroma and flavor to the dish compared to dried thyme. If using dried thyme, use only a small amount as it’s more concentrated.
- Add Blue Cheese Last: Crumble the blue cheese on top after the squash has slightly cooled to prevent it from melting completely. This keeps the cheese creamy and gives the dish a balanced texture.
Nigella Butternut Squash With Pecans and Blue Cheese