Amazing Recipe Post!

BUTTERNUT SQUASH WITH BLUE CHEESE AND PECANS

So we are in full winter veggie mode now which for many of us means lots of potatoes, squash and winter root vegetables. After about my 5th time of roasting potatoes or squash I realized I was sooo over roasting for awhile. So I went to one of my favorite chefs, Nigella Lawson's site to look for some new ideas for cooking winter vegetables. There I came across a recipe for a dish I made for Thanksgiving and whoa did it turn out awesome.

This has many strings to its bow: it serves as a vegetarian alternative; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed-out.

4-pounds 8-ounces butternut squash

3 tablespoons olive oil

6 stalks fresh thyme or 1/2 teaspoon dried thyme

1 cup pecans

1 cup crumbled Roquefort or other blue cheese
Preheat the oven to 425 degrees F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
Roast in the oven for about 30 to 45 minutes or until tender.
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. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

"Good olive oil, good butter, milk - they give food taste and depth and a richness that you can't reproduce with low-fat ingredients"

Nigella Lawson