Butternut Squash with Pecans and Blue Cheese

1. 1

   Preheat the oven to 425F.

2. 2

   Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you dont need to be precise, just keep the pieces uniformly small.

3. 3

   Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash.

4. 4

   If you cant get any fresh thyme, sprinkle over dried.

5. 5

   Roast in the oven for about 3045 minutes or until tender.

6. 6

   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.

7. 7

   Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.

* Per serving · 4 servings · Values may vary.

No additional tips available.