Roasted Squash with Soft Cheese and Chopped Pecans
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 medium Butternut squash
- 2 Tbsps good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp brown sugar
- 1 Tbsp finely chopped, fresh thyme
- 1 Goat cheese sliced (about 150 g | 5 oz)
- ¼ cup toasted, chopped Pecan
Preparation steps
1.
Position oven rack in the center of the oven. Preheat oven to 400º F. Coat an ovenproof casserole dish with nonstick cooking spray.
2.
Trim the ends of the squash and peel the skin. Cut squash in half lengthwise and scoop out the seeds. Slice the squash into uniform pieces about 1 1/2-inches thick. Arrange the squash pieces in the prepared casserole dish; drizzle with olive oil and season with salt and pepper, gently mix to coat. Sprinkle with sugar and chopped thyme.
3.
Place squash in the middle of the preheated oven and roast for 20 minutes. Turn the squash after 20 minutes, arrange the sliced goat cheese over the top and sprinkle with pecans, return squash to the oven and roast for an additional 10 to 15 minutes or until the squash is soft and golden. Serve.
