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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Enjoy as a simple side or turn it into a delicious soup or filling for ravioli.
A super-simple, savory side dish that’s ready in no time.
See how to make a flavorful curried squash side dish.