Savory Butternut Squash Bake
Sometimes I put a lot of effort into making these blog posts clever or witty, but today is not the day for that kind of rubbish. Instead, today is the day for stuffing your face with this AWESOME CHEESY SQUASH BAKE!
I know what you’re thinking: butternut squash and blue cheese? Gross! But holy cow, this recipe was a huge, very pleasant surprise. Some of my guests thought it tasted like stuffing, while others compared it to rich, cheesy mashed potatoes, but all agreed it was absolutely delicious. It takes less than one hour to prepare from start to finish, but can also be assembled (and refrigerated) up to one day in advance of baking. If you’re on the lookout for a new, vegetarian-friendly side or main dish, I can’t recommend this more highly. Enjoy, and buon appetito!
SAVORY BUTTERNUT SQUASH BAKE
1 (4 pound) butternut squash (peeled, seeded + cubed)
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
3/4 cup Italian bread crumbs
1 tbsp minced fresh thyme
4 ounces crumbled blue cheese*
Sea salt, to taste
Freshly ground black pepper, to taste
*If you don’t care for the blue cheese in this recipe, feta and goat’s cheese are great substitutes!
1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Toss the squash, onion, olive oil, 1/2 cup bread crumbs, thyme, and blue cheese in a large mixing bowl. Sprinkle with salt and pepper. Pour the mixture into an 8×8-inch baking dish. Sprinkle remaining 1/4 cup breadcrumbs over the squash.
3. Bake in preheated oven until lightly browned on top, 35 to 45 minutes.