ROASTED BUTTERNUT SQUASH WITH PECANS

April 2, 2018

A testament to how good butternut squash is is how obnoxious I find peeling and de-seeding it, and yet I still cook with it. And quite often! Also they’re not the cheapest gourd in the bunch, but I still reach for them year round.

But oh how they’re worth it. I love the sweetness with heartiness.

And dealing with the core is so cumbersome, I started picking one that has a very small bulb and wide long part so I can just throw away the core and use everything from the long tube part. It barely loses any squash but it much easier and faster.

ROASTED BUTTERNUT SQUASH WITH PECANSRoasted Butternut Squash with Pecans
Serves four

1 butternut squash, peeled and sliced into cubes
1 tablespoon olive oil
2 teaspoons rosemary, chopped
A dash of salt
1/4 teaspoon pepper
1/2 cup pecans, chopped
1/3 cup gorgonzola cheese

Preheat oven to 400 degrees. Toss squash with olive oil, rosemary, salt, and pepper.

Arrange squash in a single layer on a lined baking sheet.

Roast for 30 minutes. Sprinkle pecans on top of squash and roast for 10 more minutes. Top with gorgonzola.

ROASTED BUTTERNUT SQUASH WITH PECANS

PECAN ROASTED BUTTERNUT SQUASH
 
Author:
Ingredients
  • 1 butternut squash, peeled and sliced into cubes
  • 1 tablespoon olive oil
  • 2 teaspoons rosemary, chopped
  • A dash of salt
  • ¼ teaspoon pepper
  • ½ cup pecans, chopped
  • ⅓ cup gorgonzola cheese
Instructions
  1. Preheat oven to 400 degrees. Toss squash with olive oil, rosemary, salt, and pepper.
  2. Arrange squash in a single layer on a lined baking sheet.
  3. Roast for 30 minutes. Sprinkle pecans on top of squash and roast for 10 more minutes. Top with gorgonzola.

Adapted from Kalyn’s Kitchen.

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Copyright © Rachel Schultz 2018