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Kalyn's Kitchen

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese is an amazing winter side dish; butternut squash fans will swoon over this one! Use Butternut Squash Recipes to find more tasty ideas for this favorite winter squash!

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

It’s time for me to stop thinking about whole wheat bread and get back to spotlighting Thanksgiving Recipes you might want to add to your holiday menu. I loved this Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese, roasted with fresh rosemary and pecans and then gently tossed with Gorgonzola cheese.

This may seem like it was inspired by the Roasted Brussels Sprouts with Pecans and Gorgonzola I was swooning over last Sunday. 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.

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

I started with a butternut squash that was about 2 1/2 lbs., so that after I peeled it and cut it into cubes I had 2 pounds of squash cubes. 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 it’s important to get them close to the same size so they cook in the same amount of time. 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. (If you end up with a lot more chopped rosemary than you need, put it in a small container and freeze it. I’ve been freezing fresh herbs for many years, and they’re great to have during the winter.)

Toss the squash cubes with olive oil, finely chopped rosemary, salt and pepper, and brush a little olive oil on the baking sheet.Spread out the seasoned squash cubes on the baking sheet, 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.) 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. I buy the big bags of pecans from Costco and store them in the freezer so I always have some on hand.

After the 15 minutes, turn the squash again, then sprinkle with pecans and put back in the oven for about 15 minutes more. 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.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

Agave and Balsamic Glazed and Roasted Buttercup Squash from Kalyn’s Kitchen
Roasted Butternut Squash, Pears, and Cranberries from Food Mayhem
Roasted Butternut Squash with Lemon, Thyme, and Parmesan from Kalyn’s Kitchen
Roasted Butternut Squash with Garlic, Sage, and Pine Nuts from Recipe Girl
Roasted Butternut Squash with Rosemary and Balsamic Vinegar from Kalyn’s Kitchen

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese is an amazing winter side dish.


  • 1 medium-sized butternut squash (mine was 2.5 lbs. and made 2 lbs. of squash cubes)
  • 1 T olive oil + 1-2 tsp. olive oil to brush pan
  • 1-2 tsp. fresh rosemary (I used 2 tsp. 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.)
  • salt and fresh ground black pepper to taste
  • 1/2 cup pecans, coarsely chopped
  • 1/3 cup Gorgonzola cheese (can probably use any type of blue cheese, but I picked Gorgonzola because the one I found was lower in fat)


  1. 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.
  2. 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.
  3. 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.)
  4. Roast the squash 15 minutes more while you measure 1/2 cup pecans and coarsely chop.
  5. 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.
  6. Wipe out the bowl you used earlier to toss the squash with olive oil, then put the hot squash into it.
  7. 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.)


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

All images and text ©

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 stricter low-carb eating plan.

Find More Recipes Like This One:
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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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

  1. As a celiac, I unfortunately must stay away from gorgonzola: bread crumbs are sometimes used in the mold-growing medium. What gluten free cheese would you recommend? Parmesan would taste good but wouldn't add the same creaminess. Mozzarella is too bland. Any ideas?

  2. Dara, so, so good! I could eat this as a one-dish meal!

    Lea Ann, thanks. I agree, they are a challenge, but once you practice a few times, not so bad.

    Fresh Local and Best, thanks. I was glad I found it again.

    Frockandfork, me too. Too bad it's gone!

  3. That looks just lovely! Fabulous ingredients 🙂 I could eat that dish right now.

  4. This looks like an excellent recipe. I always interested in recipes that combine different textures and bright flavors. Your butternut dish looks lovely!

  5. Oh yes — it's butternut squash season, and do I ever love it! Love the combination here – Thanks!

  6. Looks delicious, and I'm most grateful for the peeling tip for butternut squash. They can be so ornery. Great post – and instructions.

  7. The pungent flavor (and I mean that as a good thing) of the Gorgonzola, along with the sweetness of the butternut squash would be a match made in heaven. Perfect Thanksgiving dish!

  8. Bewitching Kitchen, I always have a huge collection of bookmarks, plus piles of cooking magazines and stacks of books with post-its.

    Lyn, you are funny! Sorry, but I can barely keep up with the cooking at my own house.

    Joanne, me too! Love it in any form.

    Sarah, loved it!! I agree about the gorgonzola.

    Diane I think the cheese is 100% optional. if you don't want cheese or nuts, you might like this Roasted Butternut Squash with Rosemary and Balsamic Vinegar. The balsamic vinegar adds a nice flavor.

  9. I'm working on liking squash and I think I'll give this a try, sans cheese. Does the cheese make a big difference in this recipe? I really like the rosemary and pecans. Do you think it would stand up with just that or should I replace the cheese with something else?

  10. That looks amazing. And really, anything with gorgonzola has to be good. I cannot wait to try this!

  11. I am definitely making something like this for Thanksgiving! Nothing makes me more thankful than roasted butternut squash.

  12. Oh my goodness. Can you just come to my house and cook for me???

  13. Good to know I am not the only one who saves way too many recipes and…. forgets about them 🙂

    I love butternut squash, have one ready to be used, now all I need is the gorgonzola cheese!

    thanks for the inspiration!

  14. Krys, thanks so much. I'm having fun with the new camera.

    Year on the grill, thanks!

    Katrina, If you like gorgonzola, you'll like it. Skip the pecans if you want.

    Pam, loved it!

    Lydia, I think thyme or sage would both be good, but I'd probably pick thyme.

    Amy, sorry to hear about the soup. I hate it when that happens!

  15. I wish I would have seen this yesterday…I have tons of butternut squash right now and decided to make a Butternut Squash Leek Soup I saw on a trusted food blog. Wasn't so fond of it. Neither was my husband. I pained me because there was two leeks and a whole butternut squash in the soup. It just wasn't savable. This would have made much better use of my squash!

  16. I love the idea of melted blue cheese with this squash. Not being a rosemary lover, I'll try this with sage or thyme, both of which are still hanging on in my herb garden.

  17. This looks like a cool take on roasted butternut squash!

  18. Another tasty recipe for my current fave, butternut squash! Many thanks for a distinctly different take than my usual roasted butternut, and since I love gorgonzola, I can't wait to try it! (though probably with just a dusting of pecans. I know they're delicious, but I'm just not partial to nuts…)

  19. This is an excellent post, I love all the details, and the photos. Great combination, well done blogger!

  20. Those photos look absolutely delicious!