Add a little zip and crunch to your roast winter squash side dish using blue cheese and cashews. This recipe works great with butternut, buttercup, kanocha, delicata/sweet potato squash, and even regular pumpkin.
Keto Roast Winter Squash with Blue Cheese and Cashews Recipe
- 3½ lb winter squash (i.e. pumpkin, butternut, kabocha, delicata, buttercup, etc.)
- 2 tablespoons avocado oil
- 1 teaspoon dried thyme
- Kosher sea salt, to taste
- Freshly ground black pepper, or to taste
- 4oz Danish blue cheese, crumbled
- ⅓ cup cashews, chopped and toasted (*May sub with walnuts.)
Preheat oven at 400F. Wash and clean your squash. Remove seeds and skin (if you have an organic pumpkin you can leave the skin on.). Cut into one-inch wedges. Place squash slices on the baking sheet, drizzle with avocado oil and season with salt, pepper and thyme.
Roast for 25 minutes or until the squash is tender. When it’s ready, you should be able to easily pierce the wedges with a fork.
Take the baking tray out of the oven, add blue cheese and cashew pieces, put it back to cook just 3 to 5 minutes, until the blue cheese is starting to melt. Serve immediately.
Did you make this keto roast winter squash with blue cheese and cashews recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)