Holiday Side Dish: Butternut squash with pear, pecans & blue cheese

Here's Kirsten's delicious side dish!

For the side dish, I slightly adapted a recipe I found on Pinterest by adding pear. It just seemed like it needed a little something extra! This recipe comes together really quickly, especially if you prep the squash in advance. Enjoy & happy holidays!

Butternut squash with pear, pecans & blue cheese

(adapted from Nigella Express)

serves 6-8

4 1/2 cups butternut squash

4 pears

2 tablespoons olive oil

6 stalks fresh thyme

1 cup pecans

1 cup blue cheese

1. Preheat oven 425° F

2. Peel the squash, cut it half and scoop out the seeds. Cut the squash into 1-inch pieces. Cut the pears into 1-inch pieces.

3. Put the squash and pears into a roasting pan with oil and strip about 4 stalks of thyme of their leaves and sprinkle over. Roast for about 30-45 minutes or until tender.

4. Once out of the oven, remove to a bowl and scatter the pecans and crumble the cheese over top, tossing everything together gently.

5. Check the seasonings and add the last couple stalks of thyme, torn into small sprigs to decorate.

So yummy and festive!