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Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate

Sarah | Broma Bakery
  • minutes
  • Serves

INGREDIENTS

3 1/2 lb

butternut squash, cut into 1.5cm cubes

3 tbsp

olive oil

3 tbsp

fresh thyme, roughly chopped

1 tsp

salt

1/2 cup

pomegranate

4 oz

gorgonzola crumbles

1/2 cup

roasted pecans, roughly chopped