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:
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!)
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!
Butternut Squash Casserole with Blue Cheese and Sage Recipe
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.