I’m on still on my road trip traveling with my mom, driving the coast from Delaware to New England. We were listening to Morning Edition on NPR and heard a GREAT recipe from Nigella Lawson, the terrific London Celebrity Chef. We picked up a Butternut Squash at a local farm stand here in Delaware and made this dish last night. The dish said Autumn!!!!! You can see more of Nigella’s interview on http://www.npr.org/ Here’s the recipe from NPR’s website to share- I made this last night and it was just delicious! The pictures are from the farm stand here in Delaware…… I’m planning to make Butternut Squash and Apple Soup with the remaining Squash so stop back soon for that recipe!
Butternut Squash With Pecans And Blue Cheese
Ingredients
4-1/2 lbs butternut squash
3 tablespoons olive oil
1/2 teaspoon dried thyme
1 cup pecans – chopped either raw or roasted
1 cups crumbled Roquefort or other blue cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
1/2 teaspoon dried thyme
1 cup pecans – chopped either raw or roasted
1 cups crumbled Roquefort or other blue cheese
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don’t need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and sprinkle the thyme of their leaves over the butternut squash. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don’t need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and sprinkle the thyme of their leaves over the butternut squash. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Serves 6-8
Excerpted from Nigella Express by Nigella Lawson. Photographs by Lis Parsons. Copyright (c) 2007 Nigella Lawson. Published in the United States by Hyperion. All Rights Reserved.
