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December 03, 2007


Coach Bags Outlet

One large buttnernut squash (approx. 3-4 pounds)
1 cup toasted pecans
1 cup blue cheese for crumbling
1 tablespoon fresh thyme
Olive oil
Salt and pepper

Coach Bags Outlet

Recipe says not to peel, but I peel the squash (who likes tough squash skin anyway?), remove seeds, and cube into roughly one-inch pieces. Toss with olive oil, pinch of salt and pepper, and thyme. Roast at 425 for at least 30 minutes, or until soft but not mushy. Combine with the cheese and pecans, and let it all melt and meld together. I used Point Reyes blue; I advise nothing too sharp, i.e. no Roaring 40's Blue.

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