Today, I’m sharing one of my favorite side dishes, Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese, and it’s the perfect addition to your Thanksgiving meal.
Squash is one of those vegetables I definitely turned my nose up at as a kid. Over the years, I’ve grown to love it though … I guess my tastes have matured!
And with fall in full force, I’ve been enjoying my favorite variety, butternut squash! It’s the perfect combination of sweet and savory, and there are so many delicious ways to eat it: mac and cheese, pizza, salad, and more pizza!
With Thanksgiving just around the corner, I thought I’d share one my favorite squash recipes, Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese. I’ve also teamed up with some of my favorite food bloggers to bring you recipes for every course of the big meal!
This Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese is full of amazing flavors. It would be the perfect addition to your Thanksgiving table.
Plus, it’s easy to make. Simply roast the butternut squash, then toss it with pecans and cranberries. Finish the dish by topping it with blue cheese (another favorite of mine). It doesn’t get much easier or more delicious!
Roast the butternut squash and toast the nuts the day before, then refrigerate the squash. When the turkey comes out of the oven, put the squash in for a few minutes to warm it back up. Once it’s heated, add the remaining ingredients, and it’s ready to serve!
- nonstick spray
- 8 cups cubed butternut squash (about 1 large squash)
- 1 1/2 tbsp. extra virgin olive oil
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup pecan halves
- 1/3 cup dried cranberries
- 1/4 cup crumbled blue cheese
- Preheat oven to 425. Spray a large baking sheet with nonstick spray.
- Place butternut squash in a large bowl.
- Drizzle with olive oil and sprinkle with salt and pepper. Mix well.
- Transfer squash to the baking sheet. The squash should be in a single layer; use multiple baking sheets, if necessary.
- Roast squash for 30 minutes, flipping every 10 minutes, or until browned.
- While squash is cooking, place pecans in a small frying pan over medium low heat.
- Toast pecans, stirring often, until lightly browned.
- Remove pecans from pan. Set aside.
- To serve, toss cooked squash with pecan and cranberries.
- Transfer to a serving dish and sprinkle with blue cheese.
- Serve immediately. Enjoy!
Ok, now that I’ve wet your appetite with my delicious Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese, let’s get to those other recipes I mentioned. I’m sharing this recipe as part of Blogsgiving Dinner!
Thanksgiving is all about family, friends, and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are more than 60 blogs sharing recipes this week!
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing one or more dishes to the party, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner, but you can see all the whole menu in Part 1 and Part 2 of the recipe round-up.
Are you a squash lover or hater?
I’m linking up with I Heart Naptime.