Blue Cheese with Pecans in Butternut Squash Mash

After it has been peeled and cubed, a butternut squash should be boiled until it is soft.

Drain the squash and mash it with butter, cream, and blue cheese.

Toast some pecans in a pan and sprinkle them on top of the mash.

Salt and pepper should be added according to your preference.

LIKE SHARE AND SAVE 

You may serve this recipe hot as either a side dish or the main course.

This recipe is perfect for fall and Thanksgiving dinners.

The blue cheese adds a tangy and creamy flavor to the mash.

The pecans add a crunchy texture and nutty flavor to the dish.

LIKE SHARE AND SAVE 

STAY UPDATED