I got all your taste buds covered!
Peel, cube and roast a Butternut Squash, depending upon how big or small you cut the pieces it should take half an hour to an hour.
When the squash is almost done toast up some Pecans on a cookie sheet on the other rack in the oven. Be very careful not to roast them too long, they go from toasty goodness to burnt in a matter of seconds, it should only take a few minutes.
When squash is done and exits the oven get a plate and fork ready…. But wait, the third ingredient?!?
Now would be the time that you pull the Blue Cheese out of the fridge.
Plate the squash, crumble blue cheese over it and then sprinkle with the toasted pecans.
No butter, no salt, no pepper just simple yummy, melty, creamy, toasty, crunchy, sweet and pungent goodness. All your taste buds are covered!
I recommend plating each serving individually, keeping all ingredients stored separately until serving time. Keeps those pecans from getting soggy or the blue cheese from getting funky in the squash juices.
We had it last night with arugula tossed with some “Goddess” dressing and sourdough bread.