Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate
Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate
Ingredients
Units
- 3 1/2 pounds butternut squash, cut into 1.5cm cubes
- 3 tablespoons olive oil
- 3 tablespoons fresh thyme, roughly chopped
- 1 teaspoon salt
- 1/2 cup pomegranate
- 4 oz gorgonzola crumbles
- 1/2 cup roasted pecans, roughly chopped
Instructions
- Preheat oven to 425°F. Peel butternut squash, then cut into 1.5cm cubes. Toss in 3 tablespoons of olive oil, chopped thyme, and salt. Place on a large sheet pan and roast for 45 minutes, turning halfway through.
- Once out of the oven, allow to cool slightly, then toss in a bowl with pomegranate, gorgonzola, and roasted pecans. Serve warm or cold!