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Butternut Squash Bake

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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55 m servings 379 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
  3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 267
  1. 322 Ratings

Most helpful positive review

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...

Most helpful critical review

We found this dish too blaw. I much prefer roasting butternut with some balsamic vinegar and other fall veggies.

Most helpful
Most positive
Least positive

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...

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...

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 che...

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 goa...

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...

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

Very good - I left out the cheese (I couldn't find vegetarian bleu cheese...and yes, not all cheese is vegetarian! ;) but, otherwise, made it as stated and was happy with it. I mashed it up and...

This was delicious! I loved the sweet taste of the squash with the tartness of the blue cheese. Yum! Even my three-year-old son ate it (who is very picky).