Recipe Details
Recipe Keywords
Ingredients (yields 6 to 8 servings servings)
- 4-pounds 8-ounces butternut squash
- 3 tablespoons olive oil
- 6 stalks fresh thyme or 1/2 teaspoon dried thyme
- 1 cup pecans
- 1 cup crumbled Roquefort or other blue cheese
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
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