Butternut Squash with Pecans and Blue Cheese

This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.

TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

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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.

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  • on September 30, 2012

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    Nigella I love your show, I'm addicted. you are a dear gem! I just tried this recipe, I didn't have the squash but did have Yams, so I used those, it was wonderful!! I also felt like something a little sweet so I added a drop of Maple Agave. Super wonderful, thank you!! :

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  • on December 26, 2011

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    I used butternut and acorn squash which were yummy, but had to cook at different times. One takes longer. Really yummy, but not for kids.

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  • on November 24, 2011

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    I needed a quick dish to take to for Thanksgiving at my sister's last year. It was a hit! To this day, she still has girlfriends asking her to get the recipe from me. It was such an easy quick dish and was the second best dish on the table! Thank you Nigella, luv you!

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