Butternut Squash, Pecans and Blue

Ingredients for 4-6 servings

1 medium butternut squash, peeled and cut into 1” cubes (approximately 4 cups)
1 tbsp (15 mL) olive oil
2 tsp (10 mL) fresh rosemary, chopped
2 – 2” peels orange rind
½ orange, juiced
salt and freshly ground black pepper to taste
1/2 cup (125 mL) pecans, chopped
1 pkg (125 g) Castello® Traditional Blue Cheese, broken into bite-sized pieces

Butternut Squash, Pecans and Blue

Preparation

Preheat oven to 375ºF (190ºC).

In a large bowl, toss together the squash cubes, olive oil, rosemary, orange juice and rind, and salt and pepper. Place cubes evenly on a foil-lined baking sheet and bake for 30 minutes. Remove from oven and turn the squash cubes over and sprinkle with pecans. Bake for an additional 5 minutes. Remove from oven, discard orange rind and place cubes in a serving dish; top with Blue Cheese and serve.

In a large bowl, toss together the squash cubes, olive oil, rosemary, orange juice and rind, and salt and pepper. Place cubes evenly on a foil-lined baking sheet and bake for 30 minutes. Remove from oven and turn the squash cubes over and sprinkle with pecans. Bake for an additional 5 minutes. Remove from oven, discard orange rind and place cubes in a serving dish; top with Blue Cheese and serve.

 

 

Show all recipes