Vegetarian

Baked butternut squash with roasted pecans and gorgonzola cheese is for Dinner.

Baked butternut squash with roasted pecans and gorgonzola cheese takes 30 minutes to prepare.

Baked butternut squash with roasted pecans and gorgonzola cheese takes 45 minutes to cook.

Baked butternut squash with roasted pecans and gorgonzola cheese makes 7 servings.

The ingredients for Baked butternut squash with roasted pecans and gorgonzola cheese are:

4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese

Here is how you make Baked butternut squash with roasted pecans and gorgonzola cheese:

Heat the oven to 425?F.Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.Toast the pecans until slightly browned. Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over, tossing everything together gently.Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.Number of Servings: 7Recipe submitted by SparkPeople user MSDESERTRODENT.

The nutritional information for Baked butternut squash with roasted pecans and gorgonzola cheese is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 305.9

• Total Fat: 23.9 g
• Cholesterol: 22.9 mg
• Sodium: 311.2 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 6.2 g
• Protein: 8.1 g

The dietary needs meet for Baked butternut squash with roasted pecans and gorgonzola cheese is Vegetarian