Butternut Squash Bake Recipe - Allrecipes.com
Butternut Squash Bake Recipe
  • READY IN 55 mins

Butternut Squash Bake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2009

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. http://single-girl-gourmet.blogspot.com

Most Helpful Critical Review
Jan 11, 2011

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

May 15, 2009

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!

Nov 09, 2009

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.

Oct 05, 2009

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.

Sep 28, 2009

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.

Jun 22, 2009

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.

Nov 24, 2009

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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