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 devour it! And butternut does have fiber so it’s relatively low in net carbs for a side dish that’s really a treat.
I know butternut squash is definitely a carb splurge for some people, but it’s something I look forward to every fall, and when it’s butternut squash season I have to indulge a bit! And butternut has quite a bit of fiber, so if you check the net carbs you might be surprised that this Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola isn’t really that much of a splurge.
And how I love this recipe, where the cubes of butternut squash are roasted with fresh rosemary and pecans and then gently tossed with Gorgonzola cheese. For years this has been back in the archives of Kalyn’s Kitchen begging for a photo that showed it off a little better, so I’m happy I finally managed to make it and take some new pictures.
And Kara and I totally swooned over this when we tested the recipe. We divided up the leftovers, and the next day I ate some of mine for breakfast!
If you like roasted butternut squash and blue cheese, this may become your favorite new way to cook butternut. And I wouldn’t blame you a bit if you wanted to use a bit more Gorgonzola, and when I reheated my leftovers I couldn’t resist adding a bit more cheese.
What is Butternut Squash?
Butternut Squash (also called Butternut Pumpkin) is a type of flavorful winter squash that grows on a vine. It’s delicious and versatile and most people who like winter squash will love this variety of squash.
What ingredients do you need for this recipe?
- large butternut squash, at least 3 pounds before cutting
- Olive Oil (affiliate link)
- chopped fresh rosemary, or use Cracked Rosemary (affiliate link) or a smaller amount of ground rosemary (affiliate link)
- salt and fresh ground black pepper to taste
- chopped pecans
- Gorgonzola cheese
Do you have to cut up the Butternut Squash?
I highly recommend buying a whole squash and cutting it up instead of using those pricey pre-cut squash cubes that show up this time of year, and I shared tips for how to peel and cut up a butternut squash. You can definitely cut it up the day before if you’re making this for a big holiday meal, and I think the fresh-cut butternut squash is always so much more flavorful. But if cutting up the squash isn’t going to happen at your house, go ahead and use the pre-cut squash!
What else tastes great with pecans and Gorgonzola?
This same flavor combination is also a hit in Roasted Brussels Sprouts with Pecans and Gorgonzola, even though I actually forgot about that recipe when I was first making this one!
Are you a fan of butternut squash like I am?
How to Make Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola:
(This is only a summary of the steps; scroll down for complete printable recipe with nutritional information.)
- Preheat oven to 400F/200C. Brush a little olive oil on the baking sheet
- I started with a butternut squash that just over 3 lbs., so after I peeled it and cut it into cubes I had just over two pounds of squash cubes. (If you can find a squash where the stem end is thicker like the one in the first photo, that will give you more squash.)
- 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.
- You might want to read How to Peel and Cut Up a Butternut Squash if you haven’t done it.
- I would use fresh rosemary if you have it. We used cracked rosemary, which worked well for this recipe, or you can use a smaller amount of ground rosemary.
- Toss the squash cubes with olive oil, rosemary, salt and pepper.
- Spread out the seasoned squash cubes, making them in a single layer as much as possible.
- 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.
- Roast the squash 15 minutes more, and while it’s roasting, measure out 1/2 cup pecans and coarsely chop.
- After the 15 minutes, turn the squash again, then sprinkle with pecans and put back in the oven for about 15 minutes more (or until the squash is done).
- The next to the last photo is how my squash looked after it had roasted with the pecans.
- Total roasting time will be 40-50 minutes, depending on how big your squash cubes are.
- Put the roasted squash and pecans into a serving dish and sprinkle with the Gorgonzola, check to see if you need salt and pepper, and serve hot.
More Favorite Recipes for Butternut Squash:
- Turkey Soup with Kale, Mushrooms, and Butternut Squash
- Slow Cooker Butternut Squash
- Roasted Butternut Squash and Sausage Sheet Pan Meal
- Roasted Butternut Squash with Lemon, Thyme, and Parmesan
- Butternut Squash and Kale Soup
- 1 large butternut squash, at least 3 pounds before cutting
- 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
- 1/2 cup Gorgonzola cheese (or more)
- Preheat oven to 400F/200C.
- Cut stem and blossom ends off squash, then cut in half lengthwise.
- 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.
- 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.)
- Toss the squash cubes with 1 T olive oil, rosemary, salt, and pepper.
- 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.
- Remove the pan and use a flat turner to turn squash cubes over. (They should be lightly browned on the bottom.)
- Roast the squash 15 minutes more while you measure 1/2 cup pecans and coarsely chop.
- After 15 minutes, turn the squash one more time and sprinkle pecans over the top.
- Roast 10-15 minutes more, until the nuts are fragrant and the squash cubes are soft and caramelized.
- Wipe out the bowl you used earlier to toss the squash with olive oil, then put the hot squash into it.
- 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.)
I used 2 tsp. chopped rosemary, but you might want less if you don’t love rosemary. You can use dried cracked rosemary or a smaller amount of ground rosemary if you don't have fresh rosemary.
Amount Per Serving: Calories: 212Total Fat: 14gSaturated Fat: 3.2gTrans Fat: 0gUnsaturated Fat: 9.8gCholesterol: 8.4mgSodium: 234mgCarbohydrates: 22gFiber: 7gSugar: 4.1gProtein: 5g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is probably high in carbs for a really strict low-carb eating plan like Keto, but butternut squash does have some fiber so check the nutritional info and see what you think. Butternut squash is approved for phase 2 or 3 of the original South Beach Diet. Blue cheese is a limited food for South Beach, so you may want to use it sparingly.
Find More Recipes Like This One:
Use Winter Squash Recipes to find more tasty ideas for this favorite winter squash! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2009. It was updated better photos and more information in 2022.