Butternut Squash and Blue Cheese Casserole

I spoke too soon. I’m bringing the squash back one more time. I thought I was totally done with all the squash recipes but then I spotted pre-chopped squash in the fridge today and thought, “Oh no, here I go again”. How can you actually pass up pre-chopped squash? All the hard work is already done for you!

Just to give you a run-down, here are the squash recipes I’ve posted thus far this year:

Coconut Curry Squash Soup

Coconut Curry Squash Soup
Salt ‘n Peppa Buttercup Squash

Buttercup squash with salt and pepper
Roasted Butternut Squash with Penne Pasta

Roasted Butternut Squash Penne Pasta
Squash and Apple Soup with Thyme

Squash and Apple Soup with Thyme
Spaghetti Squash with Roasted Ratatouille

Spaghetti Squash with Ratatouille

So it’s not so bad, however come Fall, that all will change!  Squash will be coming at you from left, right and centre! (mmm can’t wait!)

Butternut Squash and Blue Cheese Casserole

Enough reminiscing though. Let’s get on with the new and exciting Butternut Squash and Blue Cheese Casserole. This is probably one of my favourite squash recipes yet. Don’t let the blue cheese turn you off if you’re looking for a low-fat side-dish. There’s only a sprinkling on top to add that pop of flavour. The rest of the dish is flat-out great for you. Oh and I forgot to mention there’s a smidgen of fresh sage in there, in case you didn’t get enough from the Browned Butter Sage Chicken I posted recently. Bring on the flavour!



Blue cheese!

Butternut Squash Casserole with Blue Cheese and Sage Recipe

Serves 5-6

5 cups of cubed butternut squash
1 slice of whole wheat or gluten-free bread
4 tsp olive oil, divided
2 cups thinly sliced onion
1 Tbsp chopped fresh sage
1/4 tsp salt
1/4 tsp ground black pepper
grapeseed oil (to coat baking dish)
1/3 cup crumbled blue cheese

Heat oven to 400 F. Steam the cubes of butternut squash for 10 minutes. Meanwhile, saute the onions on medium-high heat in half of the olive oil for 5 minutes. Transfer the squash to a 9×9 baking dish and toss with onions, sage, salt and pepper to coat. Bake at 400 F for 20 minutes. In the meantime, put 1 slice of rye bread in a food processor. Pulse until crumbs are coarsely chopped. Add olive oil and pulse for 15 more seconds. Also while you wait for the squash, crumble the blue cheese. When the squash has baked for 20 minutes, sprinkle on the bread crumbs and blue cheese. Bake for 10 more minutes. Remove from oven and serve. Crumbs should be golden and cheese should be melted.


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