Roasted Butternut Squash with Blue Cheese and Walnuts

Serve Roasted Butternut Squash with Blue Cheese and Walnuts as a festive side for any holiday meal or an everyday meal. Easy and elegant.

3.50 from 2 votes

Prep Time 10

Cook Time 40

Total Time 50

Course Side Dish, Vegetables

Cuisine American

Servings servings

Calories 189 kcal

1 about 2 - 2 ½ pound butternut squash, peeled, seeded and cut into 1-inch squares
1 - 2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
½ to 1 teaspoon dried thyme leaves
¼ - ⅓ cup crumbled blue cheese
¼ cup toasted walnut pieces

Heat the oven to 450°F.
Toss the butternut with the oil in a large bowl. Pour onto a cookie sheet (covered with foil for easy clean-up) and sprinkle with salt, pepper, and thyme. Cook in the center of the oven for 30 - 40 minutes, stirring occasionally, or until tender. When tender, turn off the oven and stir in the blue cheese and toasted nuts. Let sit for about 1 - 2 minutes, or until the cheese just begins to soften and becomes slightly melted. Mix and serve.
To toast walnut pieces: Place the walnut pieces on a small cookie sheet. Place in the oven for about 5 minutes (at 450°F) keeping an eye on them so they don't burn. My husband has a little toaster oven that I use to toast nuts. When using that, I set it for 350°F and cook for about 10 minutes starting with a cold oven.

Serving: 1gSodium: 373mgFiber: 4gCholesterol: 5mgCalories: 189kcalPolyunsaturated Fat: 7gSaturated Fat: 2gFat: 10gProtein: 5gCarbohydrates: 24g

Keyword blue cheese, butternut squash side, roasted vegetable with nuts

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