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