Roasted Squash with Onions, Walnuts and Bleu Cheese

First, a note about the recipes I post here. Copyright and ownership are huge issues with recipes. If a recipe appears within the text of a post, it's one that I consider "mine". That's not to say that there isn't a similar one out there somewhere, but I didn't use one when I made it. If the recipe is online, I simply link to where I found it originally. And, if I've made a recipe out of a cookbook and it's not online anywhere, I will simply reference the book, but I will not repost the recipe. There are also recipes that are based on a well-known or basic foundation and can be found everywhere. I do post those. My lemon curd and preserved lemons both fall into that category.

 

All that being said, here's one that I put together for crisp fall evenings. I've made many variations of it and you can include any combo of root vegetables that you like. Try it with parsnips and sweet potatoes-yum! Feta cheese also works well.

 

 

 

Roasted Squash with Onions, Walnuts and Bleu Cheese

• Peel and cut a medium butternut (or any other winter variety) squash into bite size pieces.
• Toss with olive oil and spread on a baking sheet. Sprinkle with coarse salt and pepper.
• Roast in a 350° oven for about an hour (when the squash is soft and starting to carmelize, it's ready). About 30 minutes into the roasting time, add a sliced onion.
• About 50 minutes into the roasting time, add a handful of chopped walnuts.
• When everything is roasted, toasted and carmelized to your liking, remove from the oven.
• Top with crumbled bleu cheese before serving.