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Roasted Butternut Squash with Pecans


  • 1, 4-5 lb. butternut squash
  • 3  tbsp. O&CO. Everyday Olive Oil
  • 3 stalks fresh thyme or ½ tsp. dried thyme
  • 1 cup toasted pecans
  • Salt & pepper to taste
  • 1 cup crumbled Roquefort or blue cheese  (if you don’t like blue, you can sub with  goat cheese)


  1. Preheat oven to 425.  Cut the squash in half and scoop out the seeds. Leaving the skin on, cute the squash into one inch cubes. The cubes do not have to be exactly one inch, just keep them all about the same size.
  2. Put the cubes into a roasting pan along with the olive oil. Strip the thyme of its leaves and toss all together. If you can’t get fresh thyme, use the dried thyme.
  3. Roast in the hot oven for 30-45 minutes until the squash is tender.
  4. Once the squash is done, transfer to a serving dish and sprinkle with the cheese and pecans. Toss gently and check seasoning, adding more salt & pepper if necessary.