Roasted Butternut Squash with Blue Cheese & Walnuts
November 15, 2009
Yesterday evening @kalynskitchen tweeted that she’d roasted a butternut squash, toasted some walnuts, and mixed the two together with Gorgonzola cheese. I’d planned chicken noodle soup for the boys for dinner, but decided to copy Kalyn and make the squash for me and J.
I peeled and cubed the squash, tossed it with a little olive oil and salt, and roasted it at 425 for about 40 minutes. I toasted a handful of chopped walnuts over a medium heat in a small frying pan. And then we mixed in some pieces of Danish blue cheese. (Actually, J. skipped the nuts altogether and still thought it was really good.) The sweet, warm butternut squash goes so well with the tangy, creamy blue cheese — I never would have thought of this combination but it’s a natural match. With some challah, it made a complete meal.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
3 Comments
1.
Kalynskitchen | November 15, 2009 at 10:42 am
So glad you liked it! I just posted my version today, and then saw this on Twitter.
2.
merrie | November 15, 2009 at 12:34 pm
Would love to try this w/pecans:)
3.
Aunt Barbara | November 16, 2009 at 2:44 pm
My Trader Joe’s has butternut squash cut up that I’d like to try. This sounds very good.
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