Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Ingredients

1 butternut squash of about 2.5 pounds (peeled and cubed)

1 tbsp olive oil

Fresh rosemary (2 tsp, finely chopped)

Salt

Pepper

1/2 cup pecans, coarsely chopped

1/3 cup Gorgonzola cheese (or blue cheese)

Preheat oven to 400 degrees.  

Toss the squash, oil, rosemary, salt and pepper together.  Grease the baking sheet and then arrange squash in a single layer and roast for 20 minutes.  Turn squash over and then bake for 15 more minutes.

Turn the squash again and spring pecans over the top.  Roast for 10-15 more minutes until the nuts are fragrant and the squash is soft and caramelized.  Put squash into a bowl and toss with the cheese.  Season with salt and pepper.

Our Review

Overall, it was good.  No complaints.

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