Butternut squash with pecan nuts and blue cheese.

  1. 1 kg / about 2,2 lbs / butternut squash per two servings
  2. A handful of pecan nuts
  3. Half a cup of crushed blue cheese / roquefort /
  4. Two tablespoons of olive oil
  5. A pinch of thyme, salt, chili
Peel and cut the pumpkin into cubes, sprinkle lightly with thyme, fry in low heat pan in olive oil until tender / about 15 minutes /. Put into a bowl, sprinkle with halved pecans and crushed cheese. Season with chili, salt and thyme to taste and mix.
Enjoy!
dynia

photo by Stella Grzela

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