BUTTERNUT SQUASH WITH PECANS & BLUE CHEESE

BUTTERNUT SQUASH WITH PECANS & BLUE CHEESE image

Number Of Ingredients 5

4½ lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or ½ teaspoon dried thyme
1 cup pecans
1 cup crumbled Roquefort or other blue cheese

Steps:

Peel the squash, halve and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small. Preheat convection oven to 375 and add pan of water to bottom rack. Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in oven for about 30-45 minutes or until tender. Coarsely chop pecans and toast in oven for 2-3 minutes after squash is out. Put squash into a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.