Gobble, Gobble...and a side dish superstar!!!

I feel kind of guilty not posting an actual Thanksgiving Feast today....but only kinda. There was no way in h. e. double hockey sticks that I was going to have time to actually take time away from the mad-house cooking and planning and Pumpkin Beer drinking to sort through and edit pictures and lay it all out. NO WAY! I will bring you the dishes little by little over the next couple of weeks...but for now, I'll just wish everybody who is giving thanks today a wonderful day filled with family, friends and FOOD! We have many "family" recipes that we repeat each year, but I am always the one (go figure) to test out new recipes each year and see if they're fit to slip into the rotation in the coming years. This was a good one. I liked it at least...nobody else in this house did. I knew my mom would love it...so I may add it as a small side in coming years...but for now it's just a maybe.Butternut Squash with Pecans, Bleu Cheese and Cranberries adapted from a recipe by Nigella Lawson's Nigella Express 2 1/4 lbs. butternut squash, peel & large dice 1 1/2 Tbs. olive oil 1 c. whole cranberries, fresh or frozen- my addition 3 stalks fresh thyme, leaves stripped 1/2 c. pecans 1/2 c. crumbled bleu cheese Preheat oven to 425 degrees F. Toss squash with olive oil and thyme leaves and place in roasting dish. Cook for ~25 minutes. Add cranberries and cook another 15 minutes, until squash is tender. Dump the whole dish of squash & cranberries on to a serving dish and sprinkle with the pecans and bleu cheese. Toss a bit. Season with salt and pepper. Serve. This was a delicious hearty dish with the earthiness of the squash, the tart pop of the cranberries and the nuttiness with the pungent finish of the bleu cheese. Very assertive. Me likey. Oh yeah, and it's also my submission for I Heart Cooking Clubs this week...where our theme is Side Dish Superstars! Superstar! Sometimes, when I get nervous... Molly Shannon, you're a comic genius :D ....peace and turkey grease, my friends...