Savory Butternut Squash Dish

I love Butternut Squash. I mean, who doesn't? :-) But most of us are used to it being on the sweet side - be it in Bisque or Casserole form. This recipe is a surprise because it's savory & it contains some ingredients that you might think wouldn't work well together. I'm here to tell you that they do!

This recipe came from Allrecipes.com - my favorite online recipe site. I was looking for a way to use up the extra Butternut Squash I had leftover from Thanksgiving. I decided to give this recipe a try & I'm glad I did. I hope it makes you happy, too!



Butternut Squash Bake

Serving Size: 6

1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs

Directions:

Preheat an oven to 425 degrees F (220 degrees C).

Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper.

Pour the mixture into an 8" X 8" baking dish. Sprinkle 1/4 cup bread crumbs over the squash.

Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Notes:

Feta cheese can be substituted for the Blue Cheese.

Cornflake crumbs can be substituted for the bread crumbs.