I had to work late tonight, so I came home and took a gander at my kitchen to see what I could scratch up for dinner. Here's what I did:
Roasted butternut squash with pecans and blue cheese
a whole butternut squash
half an onion
some blue cheese
Deseeded and cut up a butternut squash. I was too lazy to peel it, but I suppose you could. Toss it in olive oil, some thyme, salt, pepper and a shake or two of paprika. Put it in the oven and roast it at around 400F for half an hour - 45 minutes.
NOW. Fry the bacon until crisp, and blot on paper towel. Get rid of most of the grease from the pan, and then put in a half an onion, and some mushrooms, all chopped to bitesize. When they start to soften toss in a handfull or two of pecans halves. (I'm assuming you know to get them out of the shell first.) Cook until all toasty and carmelized, sprinkle with some pepper and then put a couple of dashes of balsamic on there and stir off the heat...it will sizzle and steam a little and then be nice and sweetmellow.
Okay. When the squash is done, then you take it out, you toss in the mushroom/onion/pecan mixture and crumble the bacon into it. Grab the blue cheese a crumble a bit of that in, too.