PECAN ROASTED BUTTERNUT SQUASH
- 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
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/04/02/roasted-butternut-squash-with-pecans/
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