Butternut squash with pecans and blue cheese
- 2kg butternut squash
- 3 tbsp olive oil
- 6 stalks fresh thyme or 1/2 tsp dried thyme
- 225g pecans
- 225g crumbled Roquefort or other blue cheese
2) Put the squash into a roasting tin with the oil. Strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over some dried. Roast in the oven for about 30 to 45 minutes or until tender.
3) Once out of the oven, remove the squash to a bowl. 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.
Recipe courtesy of Nigella.com