Roasted Butternut Squash with Blue Cheese
Ingredients
- 3 cups cubed butternut squash see Notes
- 2 shallots or half of a small sweet onion thinly sliced
- 2 cloves of garlic minced
- Leaves from 2 sprigs of rosemary no need to mince
- Leaves from 7 sprigs of thyme no need to mince
- Sea salt and freshly ground pepper
- 1 to 2 tablespoons extra virgin olive oil
- 2 ounces blue cheese crumbled (medium flavored)
Instructions
- Preheat oven to 450°F. Cover a large baking sheet with parchment paper.
- In medium bowl toss butternut squash, shallots (or onion), garlic, rosemary, thyme, sea salt and freshly ground pepper with olive oil until well coated. (You may not need all of the olive oil.)
- Transfer mixture to baking sheet spreading out in one layer.
- Roast for 25 to 30 minutes or until squash is tender. Toss every ten minutes or so.
- Transfer squash to a shallow bowl and sprinkle with blue cheese.
- Serve immediately.
Notes
* A two pound butternut squash yields about 3 cups of cubed squash. Alternately, you can buy pre-cubed squash – a 20 ounce pack is about 3 to 3-1/2 pounds.
