Everyone needs a go-to fall recipe, perfect for bringing to any gathering of friends or family, and this is mine! I have brought it to our Thanksgiving gatherings every year since I first discovered it! Delicious and special, it can be a main dish for vegetarians or a savory side-dish for any meal. For large gatherings, I make a double batch. The hardest part is chopping up the squash, so to make it really easy, buy pre-chopped squash from the store. I think it tastes delicious fresh from the oven, cold, or reheated!
- 1 (4 pound) butternut squash, peeled, seeded, and cubed
- 1/3 onion, minced
- 1/4 cup extra-virgin olive oil
- 3/4 cup breadcrumbs, divided (I use whatever I have in the pantry... panko this time)
- 1 tsp thyme or 1 T fresh thyme
- 6 ounces crumbled blue cheese (don't skimp here, this is what makes it really yummy, more is even better!)
- salt and ground black pepper, to taste
- Preheat an oven to 425 degrees Fahrenheit.
- Mix squash, onion, olive oil, 1/2 cup breadcrumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper.
- Arrange the mixture in a large baking dish and sprinkle remaining 1/4 cup breadcrumbs over the squash mixture.
- Bake in the preheated oven until lightly browned on top, 35 to 40 minutes and then test the squash with a fork every 5-10 minutes until it is soft and tender.