Butternut Squash de Provence

I've calculated this recipe based on using 2 pounds, a very small, butternut squash. Multiply as needed. BHL


1 small butternut squash (small, about 2 lbs), peeled, and cut into about 1" cubes.

1 clove of garlic, peeled, squashed, and diced

3 ½ Tbsp Flying Olive Herbs de Provence Extra Virgin Olive Oil, divided

½-1 tsp dried thyme or 3 stems of fresh thyme

¼ tsp salt and sprinkle of freshly ground pepper, more as desired

¼ cup chopped pecans

¼ cup crumbled blue cheese


Heat oven to 350 degrees.

Prepare the butternut squash: Peel (put the squash in the microwave for about 5 minutes to make peeling a little easier), quarter, scoop out the seeds, then cut it into 1" cubes.

Place the prepared squash in a large bowl and add 2 Tbsp of Flying Olive Herbs de Provence EVOO. Toss to coat.

Meanwhile, in a small frying pan, heat ½ Tbsp of Flying Olive Herbs de Provence EVOO. Add the garlic and cook for 1-2 minutes until fragrant. Add to the bowl with the squash and toss.

Brush 1 Tbsp Flying Olive Herbs de Provence EVOO on a baking sheet covered with foil. Place the squash pieces in a single layer. Sprinkle with salt, pepper, and thyme and toss until all the squash is coated.

Roast for 35-50 minutes until the squash is tender.

Remove from the oven and let cool for a few minutes.  Toss the pecans and blue cheese with the squash. Add additional salt, pepper, and thyme if desired. Serve.

Submitted by Barb L.