Updated October 13, 2019
When I was at The Better Blog Retreat, I had the most amazing butternut squash dish from Private Selection. I decided I needed to recreate the dish in my own kitchen, with a few twists. I always like playing around with recipes. The dish I enjoyed at the retreat was made with roasted butternut squash, balsamic vinegar, blue cheese, and walnuts. I mixed things up by adding rosemary and I swapped pecans for the walnuts. SO good! Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans is an easy side dish that is perfect for fall and for your Thanksgiving feast!
The hardest part about this recipe is cutting the butternut squash. I always make Josh do that part:) It really isn’t that hard, but if Josh is around, why not put him to work? 🙂 You can also buy pre-cut butternut squash at the store to keep the recipe super simple! When the roasted rosemary butternut squash comes out of the oven, add a drizzle of balsamic vinegar. Don’t skip this part. The balsamic is SO good on the squash! To finish up the dish, add crumbled blue cheese and pecans. Mmmmm! This is meant to be a side dish, but I could eat this for dinner and be perfectly content! Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans is a fabulous fall side dish. Add this easy recipe to your Thanksgiving menu today!
Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen!Â
Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
