This is one of my favorite preparations for roasted squash, and was inspired by the squash side dish at 112 eatery in Minneapolis. The maple syrup adds a touch of sweetness, the browned butter and pecans bring out the earthy nuttiness of the squash, and the blue cheese, well, the blue cheese makes it rich and delicious. Great as a meal on its own, or as a side dish with roasted chicken or pork. The recipe can be easily doubled for a crowd.

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