Best Butternut Squash With Pecans And Blue Cheese Recipes

BUTTERNUT SQUASH WITH ONIONS AND PECANS

Steps:

• Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE

Steps:

• Preheat the oven to 425°F
• Halve the squash, peel and scoop out the seeds. Cut the squash into 1in cubes -
• Place into a roasting tin and drizzle with the oil. Strip about four sprigs of thyme of their leaves (or use dried thyme) and sprinkle over the butternut squash.
• Transfer to the oven and roast for about 30-45 minutes, or until tender.
• Once out of the oven, remove the squash to a bowl. Scatter over the pecans and crumble over the cheese, stirring everything together gently. Season, to taste, with salt and freshly ground black pepper.
• To serve, tear the remaining sprigs of thyme into small pieces and sprinkle over the top of the butternut squash mixture.