Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola Cheese

medium-sized butternut squash (mine was 2.5 lbs. and made 2 lbs. of squash cubes)

olive oil + 1-2 tsp. olive oil to brush pan

fresh rosemary (I used 2 tsp. but you might want less if you don’t love rosemary. You can use a smaller amount

of dried rosemary, but be sure it’s finely chopped or ground.)

salt and fresh ground black pepper

pecans, coarsely chopped

Gorgonzola cheese (can probably use any type of blue cheese, but I picked Gorgonzola because the one I found was lower in fat)