Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans

Name: Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 large butternut squash (about 3 pounds, peeled and seeded and cut in 1-inch chunks); 2 tablespoons olive oil; 2 teaspoons finely chopped fresh rosemary; Kosher salt and freshly ground black pepper (to taste); 1-2 tablespoons balsamic vinegar; 1/3 cup roughly chopped pecans; 1/4 cup crumbled blue cheese

www.twopeasandtheirpod.com

Your recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans

Ingredients

Remove All · Remove Spices · Remove Staples

1 large butternut squash (about 3 pounds, peeled and seeded and cut in 1-inch chunks)2 tablespoons olive oil2 teaspoons finely chopped fresh rosemaryKosher salt and freshly ground black pepper (to taste)1-2 tablespoons balsamic vinegar1/3 cup roughly chopped pecans1/4 cup crumbled blue cheese

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with the olive oil and season with rosemary, salt, and pepper. Toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, stirring once.

Step 2

Remove the squash from the oven and transfer to a serving dish. Drizzle the squash with balsamic vinegar. Top with chopped pecans and blue cheese. Serve warm.