Winter Squash with Pecans and Blue Cheese

Winter Squash with Pecans and Blue Cheese


Ingredients:
1 1/2 lb. winter squash, peeled and cut into thin lengthwise wedges
1 small sweet onion, cut in 1-inch pieces
4 tablespoons olive oil
1 tablespoon butter
1/3 cup crispy pecans
1 tablespoon organic maple syrup
4 teaspoons apple cider vinegar (unpasteurized and unfiltered)
1 1/2 teaspoon raw honey
1 clove garlic, minced
2 tablespoons crumbled blue cheese or finely shredded white cheddar cheese

Directions: 
1. Preheat oven to 375 degrees. 

2. In a 15 x 10 x 1-inch baking dish combine squash and onion pieces. 

3. Drizzle with 2 tablespoons of the olive oil; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently to combine. 

4. Arrange mixture in a single layer on baking sheet. 

5. Bake for 3o to 35 minutes or until vegetables are tender, stirring once. 

6. Meanwhile, in a small skillet, melt butter over medium heat. Stir in pecan pieces, maple syrup and 1/4 teaspoon salt. 

7. Cook and stir for 2 to 3 minutes or until pecans are coated with maple syrup mixture. 

8. Remove from heat; spread on foil and let stand to cool completely. 

9. For the dressing, in a small bowl, whisk together the vinegar, honey, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. 

10. Slowly whisk in remaining 2 tablespoons of the olive oil until combined. 

11. To serve, transfer squash and onion to serving plate. Drizzle with dressing. Sprinkle with pecans and remaining blue cheese. 

Makes 6 servings.

Comments

  1. That looks really tasty. I'm still sitting on about 25 winter squash from the autumn and am looking for some unique recipes.

    ReplyDelete

Popular Posts

  • Beverages Blog Nog Cinnamon Berry Smoothie Lemonade Breakfast Foods Baked French Toast Baked Oat Breakfast Pudding B re...
  • Savory, Fruity and Nutty, Cheesy, Skewer, Chip and Dip, Gluten-Free, Bread, Spicy, Veggie and Dessert Finger Foods Every December our Bibl...
  • This recipe has both a Traditional rice and topping option  and a  Paleo cauliflower rice and topping option . Decide which option you wa...

Search This Blog

About Me

My photo
Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
View my complete profile