Sunday 1 August 2010

Cheesy butternut squash with pecans

This is actually a recipe that my Mom created, but I have been given her permission to post it! We had some really smelly brie in the fridge that was desperate to be eaten, so we decided to chuck it on top of some freshly roasted butternut squash, red onions, pecans and a few sprigs of rosemary.

This recipe can be used as a side dish with many different meals, or as part of a salad. We ate it with some quiche, green leaves and a tiny drizzle of balsamic dressing.

As the cheese warms to the temperature of the freshly roasted veg and nuts, it turns into a tasty gooey sauce, glueing all the yummy ingredients together.

I'm sure that many different ingredients could be substituted in this recipe and still work. Stilton, gorgonzola or camembert would work brilliantly instead of the brie. Walnuts could easily replace the pecans, pecans are just our favourite! Thyme instead of the rosemary, sweet potato instead of the squash... the list goes on, just tailor it to your tastes. Enjoy!


  1. This looks delicious. The brie and pecans must complement the squash perfectly. Well done.

  2. I am liking the sound of this combination. Yum and so right for the autumnal season.


Thank you so much for visiting! I love hearing from you.