Butternut Squash With Pecans And Blue Cheese By Nigella Lawson

09 Mar
Cucurbita moschata 'Butternut'. Original descr...

Image via Wikipedia

This has many strings to its bow: it serves as a vegetarian alternative to the Christmas turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed-out.


  • 3 x 15ml tablespoons olive oil
  • 6 stalks fresh thyme or 1/2 teaspoon dried thyme
  • 100g pecans
  • 125g Roquefort or other blue cheese
  • Salt and pepper to taste


  1. Preheat the oven to 220°C/gas mark 7.
  2. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm 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.
Serves: 6-8

Recipe posted by Nigella



Posted by on March 9, 2011 in Cheese, Nigella Lawson


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4 responses to “Butternut Squash With Pecans And Blue Cheese By Nigella Lawson

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