Butternut Squash With Pecans and Blue Cheese

1. 1

   Preheat the oven to 425F

2. 2

   Halve the squash, peel and scoop out the seeds.

3. 3

   Cut the squash into 1in cubes -

4. 4

   Place into a roasting tin and drizzle with the oil.

5. 5

   Strip about four sprigs of thyme of their leaves (or use dried thyme) and sprinkle over the butternut squash.

6. 6

   Transfer to the oven and roast for about 30-45 minutes, or until tender.

7. 7

   Once out of the oven, remove the squash to a bowl.

8. 8

   Scatter over the pecans and crumble over the cheese, stirring everything together gently.

9. 9

   Season, to taste, with salt and freshly ground black pepper.

10. 10

    To serve, tear the remaining sprigs of thyme into small pieces and sprinkle over the top of the butternut squash mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.