Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
0 out of 5 stars
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Ingredients
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- 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
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Preparation
Chef’s notes
The hardest part about this recipe is cutting the butternut squash. You can buy pre-cut butternut squash at the store to keep the recipe super simple.
When the roasted rosemary butternut squash comes out of the oven, add a drizzle of balsamic vinegar. Don’t skip this part. The balsamic is SO good on the squash!