Maple & Browned Butter Squash With Pecans And Blue Cheese

Adjust oven racks to middle position and top position and heat oven to 425 degrees. For easy clean up, line a 12x17 sheet pan with heavy duty aluminum foil.

Toss chopped squash with olive oil, salt and pepper, and scatter in a single layer on the sheet pan. Roast for about 35-40 minutes until the squash is tender and starting to brown.

While the squash is roasting, chop the pecans and toast them in a baking dish on the rack above the squash for about 6-8 minutes until they are dark and aromatic. Start checking them at 5 minutes.

About 5 minutes before the squash is done roasting, melt the butter over medium heat in a small pan until the foaming subsides and the butter turns dark brown and smells nutty. Be careful to not let it burn. Toss the sage in with the butter and allow it to crisp up for about 30 seconds. Add the maple syrup and reduce heat to low.

Remove the squash from the oven into a large bowl. Toss the squash with about half the pecans, 2 tablespoons of crumbled blue cheese and the sagey maple butter sauce.

Transfer the squash to a serving platter and sprinkle with remaining blue cheese, pecans and parsley. Enjoy!