Butternut Squash with Blue Cheese and Pecans

4 lbs. butternut squash, seeded and cut in 1 inch cubes, skin on
3 TB olive oil
6 stalks fresh thyme, or 1/2 tsp dried thyme
1 cup pecans
3/4 cup blue cheese
pomegranate seeds (optional, but amazing!!)

Preheat the oven to 425 degrees.
Place the oil, squash and 4 stalks of the thyme on a baking sheet. Sprinkle with salt and pepper. Roast in the oven for about 30 to 45 minutes until the squash is tender. Transfer to a serving platter and top with pecans, cheese, pomegranate seeds and remaining thyme, chopped.

note: I know it may seem weird to leave the skin on, and feel free to remove it, but it is really good and adds some texture. If you don't want to chop the squash, you can usually buy chopped squash at Trader Joe's and I have seen it at some grocery stores as well. This recipe is very easy to adapt to 1 serving or more. None of the ingredients have to be measured exactly, just use however much you enjoy of each ingredient.

Submitted by: Kamdyn