Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans

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Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans-this easy vegetable side dish is perfect for the holidays or served along side any fall meal. 

Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans

When I was at The Better Blog Retreat, I had the most amazing butternut squash dish from Private Selection. I decided I needed to recreate the dish in my own kitchen, with a few twists. I always like playing around with recipes.

The dish I enjoyed at the retreat was made with roasted butternut squash, balsamic vinegar, blue cheese, and walnuts. I mixed things up by adding rosemary and I swapped pecans for the walnuts. SO good!

Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans is an easy side dish that is perfect for fall and for your Thanksgiving feast!

Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans Recipe

The hardest part about this recipe is cutting the butternut squash. I always make Josh do that part:) It really isn’t that hard, but if Josh is around, why not put him to work? 🙂 You can also buy pre-cut butternut squash at the store to keep the recipe super simple!

When the roasted rosemary butternut squash comes out of the oven, add a drizzle of balsamic vinegar. Don’t skip this part. The balsamic is SO good on the squash!

To finish up the dish, add crumbled blue cheese and pecans. Mmmmm! This is meant to be a side dish, but I could eat this for dinner and be perfectly content!

Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans is a fabulous fall side dish. Add this easy recipe to your Thanksgiving menu today!

Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans Recipe

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Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans

This easy butternut squash dish is perfect for fall and all of your holiday meals.
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  • 1 large butternut squash about 3 pounds, peeled and seeded and cut in 1-inch chunks
  • 2 tablespoons olive oil
  • 2 teaspoons finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper to taste
  • 1-2 tablespoons balsamic vinegar
  • 1/3 cup roughly chopped pecans
  • 1/4 cup crumbled blue cheese


  • Preheat oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with the olive oil and season with rosemary, salt, and pepper. Toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, stirring once.
  • Remove the squash from the oven and transfer to a serving dish. Drizzle the squash with balsamic vinegar. Top with chopped pecans and blue cheese. Serve warm.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I have made a very similar version of this with Sweet potatoes and it is divine. This looks amazing and will definitely give this one a spin. Thank you!

  2. If you pierce the squash and then microwave it for a few minutes it will be easier to cut. You can also use Balsamic Glaze (instead of the vinegar) which is a bit sweeter. I love butternut, thanks for the recipe!

  3. My wife does the exact same thing as the commenter above mentioned ~ Rosanne, the microwave trick. But, c’mon here, when my wife checks out your post later today she’s going to start thinking I’m supposed to be the squash cutter here! And just because I’m a gym teacher doesn’t mean I want to cut squash. I want to play Can Jam, Badminton, and Table Tennis…not cut squash. Serious sports here. The blue cheese is the best part here. Yummy.

  4. Beautiful! I love all these flavors! The only thing I might add is roasting the pecans for a couple minutes for the added aroma and depth. Thanks for the inspiration!

  5. I often roast butternut squash but the addition of the balsamic, blue cheese, and pecans looks amazing. I definitely will add those tweaks to the dish for Thanksgiving dinner this year. (Although I do usually use fresh sage rather than rosemary since my sage plant is the only thing in the garden that absolutely will not die, even thriving quite happily during our Salt Lake winters!)