Butternut Squash With Pecans and Blue Cheese
by Nigella. Featured in NIGELLA EXPRESSIntroduction
Although this started off as a Christmas-time recipe, I have found that I cook it pretty much year round: the sweet squash is tangily countered by the blue cheese and the nuts bring gorgeous crunch, though the gentler rubble of toasted pine nuts can be happily substituted.
For US cup measures, use the toggle at the top of the ingredients list.
Although this started off as a Christmas-time recipe, I have found that I cook it pretty much year round: the sweet squash is tangily countered by the blue cheese and the nuts bring gorgeous crunch, though the gentler rubble of toasted pine nuts can be happily substituted.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
- 2 kilograms butternut squash
- 3 tablespoons olive oil
- 6 stalks fresh thyme (or 1/2 teaspoon dried thyme)
- 100 grams pecan nuts
- 125 grams crumbled roquefort cheese (or other blue cheese)
- Maldon sea salt flakes (to taste)
- pepper (to taste)
- 4½ pounds butternut squash
- 3 tablespoons olive oil
- 6 stalks fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup pecan nuts
- 1 cup crumbled roquefort cheese (or other blue cheese)
- kosher salt (to taste)
- pepper (to taste)
Method
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm / 1 inch cubes; you don't need to be precise, just keep the pieces uniformly small.
- Put the squash into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut squash. (If you can't get fresh thyme, use dried.) Roast in the oven for about 30-45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.
- Check seasoning and add the last of the thyme, torn into small sprigs to decorate.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm / 1 inch cubes; you don't need to be precise, just keep the pieces uniformly small.
- Put the squash into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut squash. (If you can't get fresh thyme, use dried.) Roast in the oven for about 30-45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.
- Check seasoning and add the last of the thyme, torn into small sprigs to decorate.
Additional Information
For vegetarians make sure that the blue cheese is one made with vegetarian rennet.
For vegetarians make sure that the blue cheese is one made with vegetarian rennet.
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Show more commentsOur family loves this dish and makes it often.
I'm thinking that adding the pecans (or walnuts if you prefer), that have been caramelized with brown sugar & cinnamon would just put this fabulous dish over the top! Yum!
This is the butternut of my dreams! That’s all.
I actually happened to have none of the ingredients at home, so I replaced butternut squash with sweet potato, blue cheese with feta cheese and pecan nuts with walnuts, and after putting everything together, I drizzled it with some olive oil. I loved it. Thank you for the inspirational recipe!
I bunged the pecans in with the butternut squash for the last few minutes of roasting. Also pan fried and sliced up a rump steak and added just before serving. Used a bit of wensleydale with cranberries I had left over from a cheese board, instead of blue cheese. Yum and really filling!
Is it crazy that I have never even heard of roasting squash with the skin on? It is a massive staple in our veg home and I’ve always removed the skin. I can’t wait to see what I’ve been missing.
Hands down my favorite fall/winter veg receipe!!! The best "meaty" dish for vegetarian friends. It is good with Parmesan too if you make it for a blue cheese hater. I suppose if you used soy or alternative cheeses it could even be adapted for vegans. Thanks Nigella for this one!
I love this dish - super-simple to prepare but looks impressive & so tasty. I didn't think the squash I got was 4.5 pounds so I added a couple of sweet potatoes as well, and I also added about a cup of chopped dried cranberries for additional color & texture. Also, I couldn't find fresh thyme at the store so I used dried during roasting & used fresh parsley for garnish at the end.
I have made this recipe several times, and it is wonderful. It hits all notes, savory, sweet, crunchy, creamy. I also added dried cranberries, delish!
Lovely as it is, although I added some chunks of pre cooked beetroot and (not too much) red onion
You can really turn up the volume of the sweetness and tang on this one by subbing the squash for sweet potatoes and the bleu for goat cheese.
Oooo, I'm going to make this today with substitutes and additions due to shortages. My take: Butternut Squash, Walnuts, Extra Creamy Danish Blue, Dried Thyme, and a RUMP STEAK done rare. I'm salivating at the thought.