2 Reviews

This was just okay for me. I thought the blue cheese over powered the squash, I will try it again with less blue cheese. Thanks

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Laureen in B.C. November 29, 2010

This was delicious! I saw this on the Food Network, and had to try it. I peeled the squash, even though you don't have to. Also, I added the pecans during the last 10 minutes of roasting to bring out their flavor. I accidentally picked up Gorgonzola cheese instead of blue, but it was still amazing! It's nice to have a savory way to eat the squash, instead of the typical brown sugar or maple syrup flavors. Thank you for posting!

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rsnelling42 November 21, 2010
Butternut Squash With Pecans and Blue Cheese