Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans Recipe

Ingredients

• 1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
• 2 tablespoons olive oil
• 2 teaspoons finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
• 1-2 tablespoons balsamic vinegar
• 1/3 cup roughly chopped pecans
• 1/4 cup crumbled blue cheese
View Full Recipe at Two Peas and Their Pod