Nutty for the holidays…
November 9, 2009
Years ago Marsha made this dish to help celebrate in the New Year. I loved it so much, I could have eaten it all year long. As we are getting closer to the holidays, I found myself thinking about it again. So much so that we had it for dinner. I love holiday memories, especially the ones with food.
Butternut Squash Mash
2 medium Butternut Squashes
Olive Oil
Sea Salt
1 cup of baby arugula
1/4 cup of blue cheese crumbles
1/3 cup of pine nuts
Cut the Butternut Squash into quarters and lightly coat with olive oil and a little sea salt. Bake the squash at 400-degrees for 45 minutes, or until soft.
Toast the pine nuts with olive oil until browned.
Remove the skin from the butternut squash and mash. Mix in the pine nuts and blue cheese. Top with the baby arugula right before serving.
Enjoy!
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McClendon's Select 
I just purchased a butternut squash and was going to make soup. Forget the soup – Squash and blue cheese sounds heavenly – I can ‘t wait to try this.