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This serves as a vegetarian alternative to the Christmas turkey; it gussies up a plate of cold leftover turkey; and it adds the right balance of mellow warmth and tang to any plain wintry dish.
Ingredients
2kg/4lb 8oz butternut squash 3 tbsp olive oil 6 sprigs fresh thyme or ½ tsp dried thyme 100g/3½oz pecans 125g/4oz Roquefort, or other blue cheese, crumbled salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7. 2. Halve the squash, leaving the skin on, and scoop out the seeds. Cut the squash into 2.5cm/1in cubes - you don't need to be precise, just keep the pieces uniformly small. 3. Place into a roasting tin and drizzle with the oil. Strip about four sprigs of thyme of their leaves (or use dried thyme) and sprinkle over the butternut squash. 4. Transfer to the oven and roast for about 30-45 minutes, or until tender. 5. Once out of the oven, remove the squash to a bowl. Scatter over the pecans and crumble over the cheese, stirring everything together gently. Season, to taste, with salt and freshly ground black pepper. 6. To serve, tear the remaining sprigs of thyme into small pieces and sprinkle over the top of the butternut squash mixture.
Show me more squash recipes
Show me more Nigella Lawson recipes
Find out more about these ingredients and techniques:
Pecan
Thyme
Roquefort
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