Butternut Squash with Pecans & Blue Cheese

Yay for Google cooking. We have an abundance of Butternut squash on hand: various farm boxes and a friends farm box too (they are not fans of the butternut).

So I was trying to find a winter squash saute I once did to no avail, but stumbled across this little combo from Nigella Lawson. And she's always rather fun and lusious.

4 1/2 lb. butternut squash
3 T. olive oil
6 stalks fresh thyme or 1/2 t. dried thyme
1 c. pecans
1 c. crumbled Roquefort or other blue cheese

1. Preheat the oven to 425 degrees F.

2. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1" cubes; you don't need to be precise just keep the pieces uniformly small. (The recipe commenters recommended peeling the skin and 3/4" cubes)

3. Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.

4. Roast in the oven for about 30 to 45 minutes or until tender.

5. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

4 1/2 lbs of squash will make a ton of this, so I pretty much halved the recipe for the 3 of us.

Yield 6 to 8 (so half for 3 was spot on)

from http://www.foodnetwork.com/recipes/nigella-lawson/butternut-squash-with-pecans-and-blue-cheese-recipe/index.html