Treat yourself to this delightful Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese! The wonderful recipe is so easy to prepre, and the toppings are simply mouthwatering. Makes a delicious side dish for any fall meal and great for special occasions like Thanksgiving!
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Ginnie's Take
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. My tastes have matured, and with fall in full force, I've been enjoying my favorite variety: butternut squash! There are so many tasty ways to eat this veggie, and with Thanksgiving just around the corner, I thought I'd share one my favorites. This yummy Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese is the perfect addition to all your fall meals!
Why You'll Love This Recipe
- Delicious - My favorite way to prepare butternut squash is roasting it! The high heat concentrates the flavor and caramelizes the edges, bringing out the veggie's best qualities. And the abundant toppings add even more flavor.
- Easy to Make - This recipe is super simple to prepare! Just roast the squash, toast the nuts, and then load it up with flavorful toppings.
- Versatile - While this recipe is easy enough for a weeknight, it's also sure to impress at dinner parties and other special occasions. I love serving as part of a Thanksgiving meal!
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Ingredients
This tasty fall side dish is made with easy to find ingredients! Here's what you'll need:
- Squash - You'll need one large butternut squash for this recipe. You could also substitute another variety of winter squash (like kabocha or pumpkin).
- Nuts + Cranberries - The roasted squash is topped with pecan halves and dried cranberries.
- Cheese - You'll also top the squash with crumbled blue cheese (choose your favorite variety).
- Other Ingredients - You'll also need some extra virgin olive, salt, and pepper to roast the squash.
This recipe is naturally vegetarian and gluten free.
You'll Also Need
Grab need a sharp knife to chop the squash and a large baking sheet to roast it, as well as a small frying pan to toast the nuts.
How to Make Roasted Butternut Squash with Blue Cheese
This Loaded Butternut Squash is so easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep + roast the squash. Peel the butternut squash and cut into cubes. Then toss it with olive oil, salt, and pepper. Bake the squash until it's browned and caramelized on the edges.
- Toast the nuts. While the squash cooks, you'll toast the pecans in a small frying pan.
- Add the toppings. Once the butternut squash is roasted, toss it with the pecans and dried cranberries. Finish the dish by topping it with crumbled blue cheese.
It doesn't get much easier or more delicious! Serve this yummy Oven Roasted Butternut Squash with Pecans, Cranberries, and Blue Cheese for any fall meal.
Make Ahead
You can prep some of the components for this butternut squash side dish ahead of time. Chop the squash and crumble the cheese, then refrigerate. Toast the nuts, then cool and store in an airtight container. When you're ready to serve, bake the squash as directed, then add the toppings.
You could even roast the butternut squash a day in advance (don't let it brown too much), then refrigerate it. Pop the roasted squash in the oven for a few minutes to warm it back up, then add your toppings and serve!
Related Recipes
Looking for more fall side dishes? Try one of these delightful recipes next:
- These yummy Squash Mashed Potatoes are a fun twist on the classic recipe!
- Serve this scrumptious Butternut Squash Mac and Cheese as a side or main course. You'll love it either way.
- This colorful Butternut Squash and Blue Cheese Salad makes a wonderful side or light meal.
- Pair this mouthwatering Mushroom Stuffing with any holiday dinner, then watch the compliments roll in!
- These delicious Brussel Sprouts and Pomegranate Seeds make a show stopping side that your guests are sure to love.
P.S. Check out all of my Butternut Squash recipes for more tasty ideas!
Butternut Squash with Cranberries, Pecans, and Blue Cheese
Ingredients
- nonstick spray
- 8 cups cubed butternut squash (about 1 large squash)
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup pecan halves
- ⅓ cup dried cranberries
- ¼ cup crumbled blue cheese
Instructions
- Preheat oven to 425°F (220°C). 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.
- Spread the squash on the baking sheet 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!
Oh, this looks so delicious and healthy! The colors of the dish is so fall--I love it! Thanks for sharing!
This sounds so delicious! YUM!
Thanks for joining Cooking and Crafting with J & J!
Oh my, I am SO on board with this salad (anything with blue cheese speaks to my soul). I have a butternut squash just waiting to become this!
Hi Ginnie,
Wow this butternut squash sounds so good and different!
Thanks for joining and sharing this recipe with us at Cooking and Crafting with J & J.
I hope you are feeling better.
Julie xo
Ginnie! This looks so good. I am not really a butternut squash fan (I know, I know) but I would totally try this at Thanksgiving! It looks so good. Thanks for being a part of Blogsgiving Dinner, friend!