Squash with Pecans and Blue Cheese

This recipe, from Food Network chef Nigella Lawson, can be made with butternut squash or pumpkin.

Ingredients

• 4 ½ pounds butternut squash or pumpkin
• 3 tablespoons olive oil
• 4 sprigs fresh thyme (or ½ teaspoon dried)
• 1 cups pecans, toasted
• 1 cup crumbled Roquefort (or other blue cheese, such as gorgonzola)

Directions

1. Preheat oven to 425 degrees. Halve the squash or pumpkin and scoop out the seeds. Cut away the rind and cut flesh into 1-inch cubes.
2. Put squash in a roasting pan; toss with oil and leaves stripped from thyme sprigs. Roast for 30-45 minutes or until tender.
3. Remove squash to a large bowl and sprinkle with pecans and cheese. Garnish with additional thyme sprigs, if desired.

Makes 8 servings.