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Butternut Squash, Pecans and Blue

Butternut Squash, Pecans and Blue

4 servings
Nutty Vegetable

ingredients

  • 1 medium butternut squash, peeled and cut into 1” cubes (approximately 4 cups)
  • olive oil
  • fresh rosemary, chopped
  • 2 – 2” peels oranges rind
  • ½ orange, juiced
  • salt and freshly ground peppers to taste
  • pecans, chopped
  • Castello® Traditional Danish Blue Cheese, broken into bite-sized pieces

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.