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)
4 1/2 cups butternut squash
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.