Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans

INGREDIENTS

large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks

2 tbsp

olive oil

2 tsp

finely chopped fresh rosemary

Kosher salt and freshly ground black pepper,

1 tbsp

balsamic vinegar

1/3 cup

roughly chopped pecans

1/4 cup

crumbled blue cheese