No series on Thanksgiving sides would be complete without at least one squash recipe thrown into the mix -- Expect more than one from me. This one features (from our garden) butternut squash -- about my favorite!
Now some low-carbers avoid this wonderful squash but I don't -- I keep my portions small and look for recipes like this one that showcases the squash but adds in other ingredients that are low/no carb and add a lot of rich flavor -- pecans and blue cheese do that well!
Butternut Squash w/Pecans & Gorganzola
2 to 2-1/2 pound butternut squash
2 Tbsp olive oil
1/2 teaspoon dried thyme
1/2 cup pecans, toasted
1/2 cup crumbled Gorganzola or blue cheese of choice
salt & freshly cracked pepper to taste
1/2 teaspoon dried thyme
1/2 cup pecans, toasted
1/2 cup crumbled Gorganzola or blue cheese of choice
salt & freshly cracked pepper to taste
Preheat the oven to 425°F. Halve the squash. You can either peel or proceed, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; keeping the pieces uniformly sized. Put into a roasting pan with the oil and sprinkle the thyme over the butternut squash. Roast in the oven for about 30-45 minutes or until tender. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently. Check the seasoning and add salt and freshly cracked pepper to taste. Serves 8. Each serving 152 calories, 14.32g carbs, 2.9g fiber = 11.42g net carbs.
