Butternut Squash With Herbs, Pecans And Blue Chees

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   Preheat the oven to 400. Halve the squash, leaving the skin on and scoop out the seeds. Cut into 1-inch pieces. Place in a roasting pan with oil and strip 4 stalks of thyme or rosemary of their leaves and sprinkle over the squash. Roast for 30-45 minutes, until tender. Then, remove the squash to a bowl and place the pecans or walnuts along with crumbling the cheese over the top and toss. Add the remaining thyme or rosemary stalks to garnish.

* Per serving · 4 servings · Values may vary.

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