Kalyn's Kitchen

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola is an amazing winter side dish; butternut squash fans will swoon over this one! 

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Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola cooked dish on serving plate

I know butternut squash is definitely a carb splurge for some of my readers, but it’s something I look forward to every fall, and when it’s butternut squash season I have to indulge a bit! I loved this Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola where the cubes of butternut squash are  roasted with fresh rosemary and pecans and then gently tossed with Gorgonzola cheese.

This may seem like it was inspired by Roasted Brussels Sprouts with Pecans and Gorgonzola. But what really happened is that last year at Thanksgiving time I bookmarked a recipe for Butternut Squash with Pecans and Blue Cheese from a blog called Eat Make Read. I save so many recipes that I forgot about it until this week when I saw it in my huge folder of recipes to try. Kelly from Eat Make Read found the recipe in Nigella Express, so apparently the combination of pecans, blue cheese, and roasted vegetables is one that a lot of good cooks are giving the stamp of approval.

My brother Rand has been staying at my house for a few days because this weekend there was a big family party for our dad’s 84th birthday. He’d gone to visit dad right after I made this, and he told him “Kalyn just made some delicious roasted butternut squash with pecans and blue cheese.” Without missing a beat my dad (a confirmed squash hater) said, “It might be delicious to some people, but not to me.” If you have confirmed squash haters at your house this probably isn’t going to work, but if you like roasted squash and blue cheese, this may become your favorite new way to cook butternut squash. You can use My Top Ten Recipes for Butternut Squash to see more of my butternut squash faves!

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese found on KalynsKitchen.com

How to Make Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola:

(Scroll down for complete recipe with nutritional information.)

  1. I started with a butternut squash that was about 2 1/2 lbs., so  after I peeled it and cut it into cubes I had 2 pounds of squash cubes.
  2. You might want to read How to Peel and Cut Up a Butternut Squash if you haven’t done it, because it can be challenging. The squash cubes don’t have to be all the same shape, but try to get them close to the same size so they cook in the same amount of time.
  3. I was lucky to still have fresh rosemary that wasn’t covered with snow. If you use dried rosemary, be sure it’s very finely chopped or smashed so people don’t bite into a hard piece of dried rosemary.
  4. Toss the squash cubes with olive oil, finely chopped rosemary, salt and pepper, and brush a little olive oil on the baking sheet.
  5. Spread out the seasoned squash cubes, making them in a single layer as much as possible. (If my oven was working, I would have used a bigger pan, but I was using my toaster oven.)
  6. Roast the squash without peeking for 20 minutes, then take out of the oven and use a flat turner to turn the cubes over. You should be starting to see some color on the side that was touching the baking sheet.
  7. Roast the squash 15 minutes more, and while it’s roasting, measure out 1/2 cup pecans and coarsely chop. 
  8. After the 15 minutes, turn the squash again, then sprinkle with pecans and put back in the oven for about 15 minutes more.
  9. This is how my squash looked after it had roasted with the pecans for the final 15 minutes. Total roasting time will be 45-50 minutes, depending on how big your squash cubes are and what dish you use.
  10. Toss the roasted squash and pecans with the Gorgonzola, check to see if you need salt and pepper, and serve hot.

More Wonderful Ideas for Roasted Squash

Easy Roasted Buttercup Squash with Balsamic Glaze 
Roasted Butternut Squash with Lemon, Thyme, and Parmesan 
Roasted Butternut Squash with Rosemary and Balsamic Vinegar 

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola cooked dish on serving plate

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Yield 6 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Butternut Squash is roasted with rosemary and pecans, and then tossed with Gorgonzola cheese for an amazing side dish.

Ingredients

  • 1 large butternut squash, at least 2.5 pounds
  • 1 T olive oil + 1-2 tsp. olive oil to brush pan
  • 2 tsp. chopped fresh rosemary (see notes)
  • salt and fresh ground black pepper to taste
  • 1/2 cup chopped pecans
  • 1/3 cup Gorgonzola cheese (or more)

Instructions

  1. Preheat oven to 400F/200C.
  2. Cut stem and blossom ends off squash, then cut in half lengthwise.
  3. Scrape out seeds with a sharp spoon, peel squash with a vegetable peeler, then cut into 1 inch cubes. Try to make the cubes close to the same size so they’ll all cook in the same amount of time.
  4. Wash and dry fresh rosemary leaves, then finely chop with chef’s knife. (If you’re using dried rosemary, I would grind it with a mortar and pestle or chop as finely as you can with a knife.)
  5. Toss the squash cubes with 1 T olive oil, rosemary, salt, and pepper.
  6. Brush the baking sheet with olive oil, then arrange the squash in a single layer as much as possible and roast for 20 minutes without opening oven.
  7. Remove the pan and use a flat turner to turn squash cubes over. (They should be lightly browned on the bottom.)
  8. Roast the squash 15 minutes more while you measure 1/2 cup pecans and coarsely chop.
  9. After 15 minutes, turn the squash one more time and sprinkle pecans over the top.
  10. Roast 10-15 minutes more, until the nuts are fragrant and the squash cubes are soft and caramelized.
  11. Wipe out the bowl you used earlier to toss the squash with olive oil, then put the hot squash into it.
  12. Toss with the Gorgonzola cheese, season with salt and fresh ground black pepper if it needs more and serve hot. (You might want to let it cool for a minute or two before you toss with the cheese.)

Notes

I used 2 tsp. chopped rosemary, but you might want less if you don’t love rosemary. You can use a smaller amount of dried rosemary, but be sure it’s finely chopped or ground.

Recipe adapted from Butternut Squash with Pecans and Blue Cheese at Eat Make Read, who found it in Nigella Express.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 184Total Fat: 13gSaturated Fat: 2.5gTrans Fat: 0gUnsaturated Fat: 9.5gCholesterol: 5.6mgSodium: 188mgCarbohydrates: 18gFiber: 5.8gSugar: 3.4gProtein: 3.8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butternut squash is approved for phase 2 or 3 of the South Beach Diet, and everything in this Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese is a low-glycemic ingredient. Blue cheese is a limited food for South Beach due to the saturated fat, so you may want to use it sparingly. This is probably too high in carbs for a strict low-carb eating plan, but check the nutritional info and see if you want to splurge.

Find More Recipes Like This One:
Use Butternut Squash Recipes to find more tasty ideas for this favorite winter squash! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    48 Comments on “Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola”

  1. Do you think this can be made in a crockpot?

  2. This became our favorite fall recipe this year! Its very easy to make and delicious! We added a little bit of pomegranate after it was done, and it tasted very good! =) Thank you

    • Denise, so glad you've been enjoying it. And I absolutely LOVE the idea of adding pomegranate!

    • Kalyn, I want to make this dish for Thanksgiving, I was wondering if I could do it as you suggested on the Butternut with the Balsamic glaze. To roast it early in the day and keep it warm on a crock pot till its time to serve it, and then mix the cheese..? Do you think it would work? Thank you! =)

    • Denise, you could certainly make this earlier in the day and keep it warm in the crockpot, but cooking in the slow cooker will make the butternut squash softer and a little more watery compared to roasting. So I am not saying that it won't still be good, just that you lose some of the advantages of roasting (the way it concentrates the flavors and dries out the squash a little.) The shorter time the better for the slow cooker if you'd like to keep the texture of roasted squash. And I would love to hear how you think it worked if you try it. I'm going to try butternut squash "mash" in the slow cooker, but of course that's a dish where the texture is really different.

    • Made this, delicious!