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! And if you check the nutritional information you’ll see it’s relatively low in net carbs.
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.
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.
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 2.5 pounds
- Olive Oil (affiliate link)
- chopped fresh rosemary, or use 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 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. But if cutting up the squash isn’t going to happen at your house, 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?
Visit My Favorite Roasted Butternut Squash Recipes to see lots more butternut squash side dish recipes. Use Butternut Squash to see all the butternut squash recipes on the blog. And check out Roasted Butternut Squash with Lime and Rosemary for another unusual combination with Butternut Squash that really works!
How to Make Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola:
(Scroll down for complete recipe with nutritional information.)
- 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.
- 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 was lucky to still have fresh rosemary that wasn’t covered with snow. If you use dried rosemary, use ground rosemary or be sure it’s very finely chopped or smashed so people don’t bite into a hard piece of dried rosemary.
- 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, 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.
- 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 Favorite Recipes for Butternut Squash:
- 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)
- 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.)
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is probably a bit high in carbs for a strict low-carb eating plan, but check the nutritional info and see what you think. Butternut squash is approved for phase 2 or 3 of the original 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, so you may want to use it sparingly.
Find More Recipes Like This One:
Use Butternut 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 to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2009. It was last updated with more information in 2021.