Butternut squash with pecans and blue cheese

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves6
  • DifficultyEasy
2kg butternut squash
3 tbsp olive oil
6 stalks fresh thyme or 1/2 tsp dried thyme
225g pecans
225g crumbled Roquefort or other blue cheese
1) Preheat the oven to 220C/Gas 7. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 3-cm cubes; you don't need to be precise just keep the pieces uniformly small.

2) Put the squash into a roasting tin with the oil. Strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over some dried. Roast in the oven for about 30 to 45 minutes or until tender.

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

Recipe courtesy of Nigella.com

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