Butternut Squash With Pecans and Blue Cheese

• 4 12 lbs butternut squash
• 3 tablespoons olive oil
• 6 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 3 12 ounces pecans
• 4 ounces blue cheese, crumbled
• salt & freshly ground black pepper

1. Preheat the oven to 425F
2. Halve the squash, peel and scoop out the seeds.
3. Cut the squash into 1in cubes -
4. Place into a roasting tin and drizzle with the oil.
5. Strip about four sprigs of thyme of their leaves (or use dried thyme) and sprinkle over the butternut squash.
6. Transfer to the oven and roast for about 30-45 minutes, or until tender.
7. Once out of the oven, remove the squash to a bowl.
8. Scatter over the pecans and crumble over the cheese, stirring everything together gently.
9. Season, to taste, with salt and freshly ground black pepper.
10. To serve, tear the remaining sprigs of thyme into small pieces and sprinkle over the top of the butternut squash mixture.

butternut squash, olive oil, thyme, pecans, blue cheese, salt

Taken from www.food.com/recipe/butternut-squash-with-pecans-and-blue-cheese-308318 (may not work)