- 1 kg / about 2,2 lbs / butternut squash per two servings
- A handful of pecan nuts
- Half a cup of crushed blue cheese / roquefort /
- Two tablespoons of olive oil
- 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.