This recipe is from Cooking Light and it contains all the flavors that I love in a comfort dish (Sage, Blue Cheese, & Butternut Squash OH MY!). I hope to make this tomorrow and I might tweak it a little to make it quicker and more convenient. I’ll let you know how it goes, but until then enjoy!
- 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
- 1 (1 1/2-ounce) slice white bread (might use Panko or Stuffing mix)
- 4 teaspoons olive oil, divided
- 2 cups thinly sliced onion
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/2 cup (2 ounces) crumbled blue cheese
Preheat oven to 400°.
Steam butternut squash, covered, 10 minutes or until tender. (probably will roast in oven for more flavor)
Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.