Butternut Squash, Pecans and Blue

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 Castello® Traditional Danish 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 Castello® Traditional Danish Blue Cheese and serve.