Today's recipe, modified for a grill:
Nigella’s Winter Squash With Pecans And Blue Cheese
• 4-1/2 pounds winter squash
• 3 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1 cup pecans
• 1 cups crumbled Roquefort or other blue cheese
Heat the oven to 425°F. Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and dried thyme. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
This has many strings to its bow: It serves as a vegetarian alternative to the Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed out.
Snagged from NPR.