Butternut Squash, Pecans and Blue

Name: Butternut Squash, Pecans and Blue
Yield: 4 servings
Ingredients: 1 medium butternut squashes, peeled and cut into 1” cubes (approximately 4 cups); olive oil; fresh rosemary, chopped; 2 – 2” peels oranges rind; ½ oranges, juiced; salt and freshly ground pepper to taste; pecan nuts, chopped; Castello® Traditional danish blue Cheese, broken into bite-sized pieces

4 servings

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Ingredients

1 medium butternut squashes, peeled and cut into 1” cubes (approximately 4 cups)
olive oil
fresh rosemary, chopped
2 – 2” peels oranges rind
½ oranges, juiced
salt and freshly ground pepper to taste
pecan nuts, chopped
Castello® Traditional danish blue Cheese, broken into bite-sized pieces

Preparation

Preparation

1. Preheat oven to 375ºF (190ºC).

2. In a large bowl, toss together the squash cubes, olive oil, rosemary, orange juice and rind, and salt and pepper.

3. Place cubes evenly on a foil-lined baking sheet and bake for 30 minutes.

4. Remove from oven and turn the squash cubes over and sprinkle with pecans.

5. Bake for an additional 5 minutes.

6. Remove from oven, discard orange rind and place cubes in a serving dish; top with Castello® Traditional Danish Blue Cheese and serve.

7. In a large bowl, toss together the squash cubes, olive oil, rosemary, orange juice and rind, and salt and pepper.

8. Place cubes evenly on a foil-lined baking sheet and bake for 30 minutes.

9. Remove from oven and turn the squash cubes over and sprinkle with pecans.

10. Bake for an additional 5 minutes. Remove from oven, discard orange rind and place cubes in a serving dish; top with Castello® Traditional Danish Blue Cheese and serve.