Butternut Squash With Pecans And Blue Cheese Recipe

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Nigella Lawson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
403
FAT
86%
CHOL
8%
SOD
22%

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Ingredients for 6 servings

4-pounds 8-ounces butternut squash

6 stalks fresh thyme or 1/2 teaspoon dried thyme

1 cup crumbled Roquefort or other blue cheese

3 tablespoons olive oil

1 cup pecans

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