Welcome back to Friday Feast in the Tavern! Here we are on the last Friday in January 2022! Did the month zip by for you? Or did it drag on? It's a toss-up for me, but I'm glad it's the end of a work week.
This recipe was originally planned in November. If you recall, I forgot to take a photo before I dove into this dish with gusto. As promised, here is a kicked-up version of butternut squash. I've added a heat level to the dish, so again, feel free to omit the spice.
Until next Friday, be safe, be kind, and love generously.
Butternut Squash with Blue Cheese and Spicy Pecans
2-12oz packages of chopped butternut squash.
2 tablespoons of olive oil
½ teaspoon sea salt
½ teaspoon of dried thyme or rosemary (your preference)
¾ cup of crumbled blue cheese
½ cup spicy pecans, chopped***
Preheat oven to 425 degrees
Spray a roasting pan with non-stick spray. Or a large cookie sheet pan.
In a large bowl, toss butternut squash with olive oil, sea salt, and dried thyme.
Place in prepared pan.
Roast for 30-35 minutes.
When done, toss immediately into a large bowl with blue cheese and pecans.
***If you’re unable to find spicy pecans, toss a half cup of plain, chopped pecans into a dry skillet and toast for a couple minutes. Sprinkle with a dash of sea salt and cayenne pepper.