Think of this as roasted squash taken to poetry. At its heart, it’s a very simple concept: roast chunks of sweet, nutty butternut squash until they’re caramelized, then toss them with craggy bits of toasted pecans and little explosions of sharp, creamy blue cheese. But as with most things Nigella touches, it turns humble ingredients into something decadent and deeply satisfying.
This isn’t your average side dish. it’s luxurious without being fussy. Perfect for a festive meal or a solo dinner with a glass of wine and a thick blanket. It’s got that dreamy contrast: soft and sweet meets crisp and salty, with just a touch of bitterness from the pecans and punch from the cheese. It tastes like something you might be served at a dinner party hosted by someone with great lighting and impeccable playlists.
The first time I made it was for Thanksgiving and I remember guests ignoring the turkey completely in favor of a second helping of this. It became the dish that everyone wanted the recipe for. and now, here you are.
Nigella Butternut Squash With Pecans And Blue Cheese Recipe
Ingredients Needed
Let’s talk about what you’ll need. It’s not a long list but every element counts.
- 1 butternut squash (about 2-3 lbs) – peeled, deseeded and chopped into bite-sized cubes
- 3 tablespoons olive oil. go for the good stuff; it adds a peppery richness
- Sea salt and black pepper. freshly ground makes all the difference here
- ½ cup pecan halves. roughly chopped or left whole for more crunch
- 100g (about 3.5 oz) blue cheese. Stilton works beautifully but Gorgonzola dolce brings a creamier texture
- Optional: a few sprigs of thyme or rosemary. for a herby aroma (I added thyme once and never looked back)
That’s it. The beauty of this recipe lies in its simplicity. and how forgiving it is. I’ve swapped in acorn squash once when I couldn’t find butternut and though it changed the flavor slightly, it still worked like a charm.
Equipment Needed
You don’t need anything fancy, just your basic kitchen staples:
- A good sharp knife. for tackling that stubborn squash (seriously, this part can feel like an arm workout)
- A vegetable peeler. makes life easier and saves fingers
- A baking tray – ideally one with a bit of heft so it doesn’t warp in a hot oven
- Parchment paper (optional but handy). keeps cleanup breezy
- A mixing bowl. for tossing everything together after roasting
- Oven mitts – because let’s avoid those forearm burns, shall we?
Instructions To Make Nigella Lawson’s Butternut Squash With Pecans And Blue Cheese
This is one of those recipes that almost cooks itself. You do a bit of prep, let the oven do the heavy lifting and then you just assemble at the end.
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Prep your oven and squash
Preheat your oven to 425°F (220°C). While that heats, peel and deseed your squash (it’s a bit of a task but throw on your favorite podcast. I was listening to "Table Manners" while doing this last). Chop it into evenly sized chunks. not too small or they’ll turn to mush.
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Roast the squash
Toss the squash cubes in the olive oil, season generously with sea salt and cracked pepper. Spread them out on your baking tray. give them room to breathe so they roast instead of steaming. Roast for about 35-45 minutes, turning them once midway through. You’re looking for golden edges and soft centers.
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Toast the pecans
About 5 minutes before the squash is done, add the pecans to the same tray or pop them in a small dry skillet on the stove. Keep an eye on them. they go from perfect to burnt faster than you’d expect. The moment you can smell them, they’re ready.
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Assemble the dish
Once the squash is done, transfer everything to a serving bowl while still warm. Crumble the blue cheese over the top and gently toss everything together. the heat from the squash slightly melts the cheese, creating this velvety coating. Scatter over some herbs if you’re using them.
What I Learnt
This dish taught me that comfort food doesn’t have to be heavy. it can be bright, layered and full of contrast. The sweet, nutty squash paired with sharp cheese and buttery pecans opened my eyes to how flavor profiles can elevate something simple into something unforgettable.
I also learned not to skimp on the cheese. I tried a "healthier" version once, with half the amount of blue cheese and honestly… don’t. If you’re going to make this, lean into its boldness. And if you’re someone who finds blue cheese a bit much, go for a milder version like Gorgonzola dolce. It’s gentler but still gives that creamy tang.
FAQs
Can I Make Nigella’s Butternut Squash With Pecans And Blue Cheese Ahead Of Time?
Yes! This dish actually works really well if you prep it ahead. You can roast the squash and toast the pecans earlier in the day, then just assemble and drizzle the blue cheese dressing on top when you’re ready to serve. It’s the kind of dish that gets even more delicious if it sits for a while, letting the flavors mingle.
What’s A Good Substitute For Blue Cheese In This Recipe?
If blue cheese isn’t your thing, you can try a milder cheese like goat cheese or even feta. The tangy, creamy element is essential, so choose something that will still give you that richness. I once swapped blue cheese for sharp cheddar because I didn’t have any, and it still hit the spot!
Can I Make This Dish Vegan?
Definitely! You can easily swap out the blue cheese for a plant-based alternative. There are some great vegan blue cheeses on the market now, or you could even use a creamy cashew dressing. Just be sure to use a vegan butter or oil for roasting the squash and pecans.
