December 22, 2014

from by Nigella Lawson

Serves 6-8


2 kgs butternut squash
3 tbsp olive oil
6 stalks fresh thyme (or 1/2 teaspoon dried thyme)
100 gms pecan nuts
125 gms crumbled roquefort cheese (or other blue cheese)
salt (to taste)
pepper (to taste)


1.Preheat the oven to 220°C.
2.Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2.5cm; you don’t need to be precise, just keep the pieces uniformly small.
3.Put the squash into a roasting tin with the oil. Strip the leaves from 4 stalks of thyme, and sprinkle over the butternut squash. (If you can’t get fresh thyme, use dried.) Roast in the oven for about 30-45 mins or until tender.
4.Once out of the oven, remove the squash to a bowl and scatter the pecans and crumble the cheese over it, then toss everything together gently.
5.Check seasoning and add the last of the thyme, torn into small sprigs to decorate.

Additional information – for vegetarians make sure that the blue cheese is one made with vegetarain rennet.


Le Femme:

Other fans of Nigella’s recipes added potatoes to this salad and I have to say it works pefectly. This is an ideal dish to serve for the festive season, the colours are just right and it matches so well with the leftover turkey.

Leave a Reply