Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese
This Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese is the perfect fall side dish!
Servings: 6 to 8 people
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. 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!
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