Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola is an amazing winter side dish; butternut squash fans will devour it! And butternut does have fiber so it’s relatively low in net carbs for a side dish that’s really a treat.
I know butternut squash is definitely a carb splurge for some people, but it’s something I look forward to every fall, and when it’s butternut squash season I have to indulge a bit! And butternut has quite a bit of fiber, so if you check the net carbs you might be surprised that this Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola isn’t really that much of a splurge.
And how I love this recipe, where the cubes of butternut squash are roasted with fresh rosemary and pecans and then gently tossed with Gorgonzola cheese. For years this has been back in the archives of Kalyn’s Kitchen begging for a photo that showed it off a little better, so I’m happy I finally managed to make it and take some new pictures.
And Kara and I totally swooned over this when we tested the recipe. We divided up the leftovers, and the next day I ate some of mine for breakfast!
If you like roasted butternut squash and blue cheese, this may become your favorite new way to cook butternut. And I wouldn’t blame you a bit if you wanted to use a bit more Gorgonzola, and when I reheated my leftovers I couldn’t resist adding a bit more cheese.
The post Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola appeared first on Kalyn’s Kitchen.
CommentsIn reply to Kris Alekna. I talked about this in an earlier … by Kalyn DennyDo you think this can be made in a crockpot? by Kris AleknaIn reply to Denise D. Coy. Glad you liked it! by Kalyn DennyIn reply to Denise D. Coy. Made this, delicious! by hoggleIn reply to Denise D. Coy. Denise, you could certainly make … by Kalyn DennyPlus 5 more…