Butternut squash with Roquefort

Another recipe fitting for Thanksgiving or as a tasty side dish. Butternut squash has a sweet, nutty taste similar to that of a pumpkin. This recipe is quick, delicious and could become one of your fall favourites.

Ingredients (serves 6-8)

  • 2 kg butternut squash
  • 3 tbsp olive oil
  • 6 stalks fresh thyme (or 1/2 teaspoon dried thyme)
  • 100 gr pecan nuts
  • 125 gr crumbled roquefort cheese
  • pepper and salt (to taste)


  1. Preheat the oven to 220°C.
  2. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm cubes.
  3. Put the squash into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut squash. Roast in the oven for about 30-45 minutes or until tender.
  4. Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.
  5. Check seasoning and add the last of the thyme, torn into small sprigs to decorate.

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