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
Step 1
Preheat oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with the olive oil and season with rosemary, salt, and pepper. Toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, stirring once.
Step 2
Remove the squash from the oven and transfer to a serving dish. Drizzle the squash with balsamic vinegar. Top with chopped pecans and blue cheese. Serve warm.
Step 3
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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!
