Roasted Butternut Squash with Goat Cheese

Ingredients

·        2 lbs butternut squash, halved, seeds scooped

·        2 tsp olive oil

·        1/2 tsp salt, divided

·        Freshly ground black pepper

·        5 ounces cold goat cheese

·        1/2 c finely chopped pecans

 Instructions

1.     Preheat to 375.

2.     Place butternut squash on parchment or foil lined baking sheet, cut side up.  Drizzle olive oil over cut surface, and sprinkle with some salt and pepper.  Turn over, cut side down and roast in oven for 45 minutes to 1 hour or until tender.  Set aside.  When cool enough to handle, peel and cut into 1 in thick slices.  Leave oven on.

3.     Place squash in casserole dish and sprinkle with remaining salt and pepper to taste. Crumble goat cheese over top of squash and then sprinkle pecans over that.  

                       Bake for 20 more minutes or until heated through and cheese is melted