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Butternut Squash With Pecans and Blue Cheese

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Butternut Squash With Pecans and Blue Cheese
Photo by Lis Parsons

Ingredients

Serves: 6-8

Metric Cups
  • 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)
  • salt (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)
  • salt (to taste)
  • pepper (to taste)

Method

  1. Preheat the oven to 220°C/gas mark 7/425ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Check seasoning and add the last of the thyme, torn into small sprigs to decorate.
  1. Preheat the oven to 220°C/gas mark 7/425ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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 vegetarain rennet.

For vegetarians make sure that the blue cheese is one made with vegetarain rennet.

Tell us what you think

What 7 Others have said

  • 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!

    Posted by on 30th December 2014
  • Lovely as it is, although I added some chunks of pre cooked beetroot and (not too much) red onion

    Posted by Mj68 on 19th September 2013
  • 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.

    Posted by justinb on 28th February 2013
  • 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.

    Posted by Churly on 29th December 2012
  • I made this for Thanksgiving, with two modifications. I added a roughly equal amount of cubed yukon gold potatoes, and a lightly roasted the pecans before scattering them into the dish. It was a big hit with the whole family.

    Posted by JeweledOne on 4th December 2011
  • If you don't like blue cheese, how about adding monchego? Or dried cranberries if you are dairy intolerant?

    Posted by bemery26 on 11th October 2011
  • can you also add some other cheese if you don't like blue cheese?

    Posted by ecstlldfls on 5th August 2011
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