Monday, 15 September 2008

Butternut Squash With Pecans and Blue Cheese

On Vi's Pantry there is a challenge running at the moment. Every two weeks someone has to pick a dish from Nigella Lawson's 'Express and then we all cook it and publish our pictures and opinions. It's an interesting challenge making us cook recipes we might not otherwise make. I am a rather plain and unadventurous cook so I don't think I would have made this had it not been for the challenge. I haven't used this particular book very much. It's a different style for Nigella and I have been uncertain about it. Squash would not normally be on my shopping list but it certainly will be again. This was delicious. I made it as a side dish to acompany lamb chops but it is really satisfying and could be eaten on it's own. I would never have thought to use pecan nuts but they were lovely with it. Unfortunately I forgot to add them for the photo. Ah well it wouldn't be me if I didn't forget something. The blue cheese gave it a wonderful richness. A very tasty dish. Highly recommended.

2kg/4lb 8oz butternut squash
3 tbsp olive oil
6 sprigs fresh thyme or ½ tsp dried thyme
100g/3½oz pecans
125g/4oz Roquefort, or other blue cheese, crumbled
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7.
2. Halve the squash, leaving the skin on, and scoop out the seeds. Cut the squash into 2.5cm/1in cubes - you don't need to be precise, just keep the pieces uniformly small.
3. Place into a roasting tin and drizzle with the oil. Strip about four sprigs of thyme of their leaves (or use dried thyme) and sprinkle over the butternut squash.
4. Transfer to the oven and roast for about 30-45 minutes, or until tender.
5. Once out of the oven, remove the squash to a bowl. Scatter over the pecans and crumble over the cheese, stirring everything together gently. Season, to taste, with salt and freshly ground black pepper.
6. To serve, tear the remaining sprigs of thyme into small pieces and sprinkle over the top of the butternut squash mixture.

I actually made this in my new Tefal Actifry using the recommended 1 tablespoon of oil. It only took twenty minutes in it so I was well pleased


Deb said...

It certainly looks yummy. It would be great as a warm salad too.

I have made your No Knead Spelt Bread quite a few times lately. It has been a real hit here.

Rosa's Yummy Yums said...

That's definitely a combination that I'm going to try! It looks and sound really yummy!



Thinking About Food said...

Granny it is lovely isnt it??????? And how cool that you could make it in your actifry! I will definitely be making it again too, really lifts a meal!

Nickki said...

It looks absolutely delicious Granny. I'm making it tonight and I can't wait!

It's my turn to pick a recipe from NE next, I'd better get my thinking cap on :)

Anna's kitchen table said...

That looks great Granny! I'm so behind with the cookalong, I still need to make the curry in a hurry!

I soooo want an actifry now!

Anonymous said...

Absolutely lovely Brenda. I made mine in the actifry too and it worked so well. A great time saver of a side dish.

Gloria Baker said...

Granny I love this combination look absolutely yummy! xxxGloria

Maria♥ said...

Granny this looks so yummy!


Anonymous said...

Golly, I guess that because I am a professional chef (educated at Peter Kump's Culinary School in Brooklyn, NY), I do not see the affinity of these ingredients.

However, as a Senior Adviser of the SeriousEats website, I will investigate other gourmet's feeling about you recipe.

Thank you,

Clearwater, Florida

Olga said...

ooh, interesting!
I don't have butternut squash, but I think it'd be good with sweet potatoes too.

Maybe I should give this a try.

Manger La Ville said...

This sounds like a great side dish, simple yet tasty. Interesting challenge, I just looked at the recipes from Nigella Express for the first time.

Rhyleysgranny said...

Thank you all. I was very pleased with this. Definitely will make it again.

Deb I'm glad you like the bread.

Olga and manger la ville thank you for taking the time to comment

hungryandfrozen said...

I've had my eye on this one for a while, but haven't made it before. It looks delicious - gorgeous colours :)

Anonymous said...

Gosh, as a professionally trained butternut squash consumer I have to try this recipe.

Seriously, looks delish Granny.

Rhyleysgranny said...

Glossy you are so funny LOL
Laura it is good. Give it a try. really quick and simple

Anonymous said...

This looks like the ultimate recipe - how can you possibly go wrong.

Rosie said...

It looks absolutely delicious Brenda. Just perfect for this tme of year :)

Rosie x

Olga said...

It's me again. Just wanted to let you know I tried this recipe, but made a few substitutions: I used sweet potatoes and parsley. Really liked it!

Thank you for the inspiration :)