4 1/2-pounds hubbard squash
3 tablespoons olive oil
1/2 teaspoon dried thyme
salt to taste
1 cup pecans
1 cup crumbled Roquefort or other blue cheese
Preheat the oven to 425 degrees F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 2 inch wedges. Using a potato peeler or sharp paring knife peel off skin. Cut into 1-inch cubes; you don’t need to be precise just keep the pieces uniformly small. Put into a roasting tin, spoon oil on top and stir until well coated. Sprinkle with salt and thyme. Toss again.
Roast in the oven for about 30 to 45 minutes or until tender. Once out of the oven, remove the squash to a bowl and scatter over with the pecans and crumbled cheese tossing everything together gently. Add more salt if necessary.