3 1/2pounds butternut squash, cut into 1.5cm cubes
3 tablespoons olive oil
3 tablespoons fresh thyme, roughly chopped
1 teaspoon salt
1/2cup pomegranate
4oz gorgonzola crumbles
1/2cup roasted pecans, roughly chopped
Instructions
Preheat oven to 425°F. Peel butternut squash, then cut into 1.5cm cubes. Toss in 3 tablespoons of olive oil, chopped thyme, and salt. Place on a large sheet pan and roast for 45 minutes, turning halfway through.
Once out of the oven, allow to cool slightly, then toss in a bowl with pomegranate, gorgonzola, and roasted pecans. Serve warm or cold!