This Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese is the perfect addition to your fall or 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.
And I’ve also teamed up with some of my favorite food bloggers to bring you recipes for every course of the big meal!
Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese
My favorite way to prepare butternut squash is roasting it.
The high heat concentrates the flavor and caramelizes the edges … yum! … and brings out this veggie’s best qualities.
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.
How to Make Roasted Butternut Squash
This roasted squash is so easy to make!
Simply toss the butternut squash with olive oil, salt, and pepper. Then, roast it until it’s browned and caramelized on the edges.
Once the butternut squash is roasted, toss it with pecans and dried cranberries. Finish the dish by topping it with blue cheese.
It doesn’t get much easier or more delicious!
If you’re making this Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese for Thanksgiving, you can prep it ahead of time.
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!
So what are you waiting for? Add this Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese to your Thanksgiving meal plan or serve it with any seasonal meal!
This Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese is the perfect fall side dish!
- nonstick spray
- 8 cups cubed butternut squash (about 1 large squash)
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 teaspoon salt
- 1/4 teaspoon 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. Then 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?