Recipe by Too Hot Tamale
"This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese."
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1 (4 pound)
butternut squash - peeled, seeded, and cubed
yellow onion, minced
extra-virgin olive oil
Italian bread crumbs
minced fresh thyme
crumbled blue cheese
sea salt and ground black pepper to taste
Italian bread crumbs
Ok, I changed from blue to feta cheese (I don't like blue cheese) and did not measure anything, which I love about it. I make this all the time, a fave butternut recepie, watch the oil tho, gets greasy.
We found this dish too blaw. I much prefer roasting butternut with some balsamic vinegar and other fall veggies.
This was AMAZING! The only change I made was that I used crushed corn flakes & Italian seasoning instead of seasoned bread crumbs and did not add salt & pepper. This is SO good that my husband and kids immediately asked if I would make this again. Thank you!
Delicious and easy! I used the feta, but will definitely try it with blue cheese as well. I put all ingredients in a gallon zip lock bag and shake it.
I didn't have fresh thyme so I used the dried minced thyme I had in my cupboard, and 6 oz. of mozzerella cheese, because that is what I had on hand. To be honest, I've never really had blue cheese before. I skipped putting the last 1/4 cup of Italian crumbs over the top because what was mixed in there seemed like enough. (I had a smaller squash.) About three-fourths through baking, I stirred the squash and mashed it down. It was pretty good. It tasted just fine. And it tasted like it had a little bit of stuffing mixed in. I couldn't taste the mozzerella. Thanks for the recipe. I always like experimenting with different ways to make vegetables. Next time I'll buy some blue cheese and give it a try. And maybe a little extra olive oil for the bottom of the baking dish.
This is one of the best recipes I have tried here. I had a butternut squash that I purchased at the local farmer's market that I needed to use and I wanted something other than soup. I used goat cheese (it was all I had) instead of feta. The flavors were so delicate and wonderful and it was so easy.
I thought this was great. I love butternut squash and am always looking for new ways to have it. I did make one change - I'm a Vegan, so I didn't use the cheese, but still found it to be quite yummy.
This was the first time I ever made butternut squash, and I don't think I'll ever make it any other way......sooooo goooood
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 167
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