This butternut squash recipe comes from Nigella Lawson and is available on Nigella.com.
I've never cooked or eaten butternut squash before and I found that I really like it! It's taste to me somewhere between a squash and a pumpkin. It's not stringy like sweet potatoes in fact after it's cooked it has a very creamy texture to it.
This recipe is so simple yet elegant. Simply chop up a butternut squash into about 1" cubes and pour a little olive oil on along with a sprinkling of thyme out of the garden. I put my pecans in the oven toward the end of cooking so they would get a little roasted. Nigella didn't specify this but roasting them helps bring out their best flavor. I also sprinkled on some good quality balsalmic vinegar about half way through the cooking. I think it gave extra depth to the squash.
Roast in a 350 degree oven for about 45 minutes, take out of the oven and sprinkle on about 4 ounces of blue cheese crumbles.
grilled pork. I can see why others have said they serve
it at Thanksgiving instead of sweet potatoes. I'm looking
forward to trying other recipes with Butternut Squash!