This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

    Advertisement
  • 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.

  • Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Nutrition Facts

379 calories; protein 11.1g; carbohydrates 47g; fat 18.5g; cholesterol 21.3mg; sodium 560.3mg. Full Nutrition
Advertisement

Reviews (287)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/28/2009
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 Read More
(130)

Most helpful critical review

Rating: 2 stars
01/11/2011
We found this dish too blaw. I much prefer roasting butternut with some balsamic vinegar and other fall veggies. Read More
(9)
353 Ratings
  • 5 star values: 240
  • 4 star values: 80
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 5
Rating: 4 stars
10/27/2009
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 Read More
(130)
Rating: 5 stars
05/15/2009
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! Read More
(89)
Rating: 5 stars
11/09/2009
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. Read More
(67)
Advertisement
Rating: 5 stars
09/28/2009
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. Read More
(34)
Rating: 4 stars
10/05/2009
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. Read More
(33)
Rating: 4 stars
06/22/2009
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. Read More
(27)
Advertisement
Rating: 5 stars
11/24/2009
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 Read More
(21)
Rating: 4 stars
05/03/2010
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 mixed with some basmati rice. Yum! Read More
(16)
Rating: 5 stars
02/26/2009
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). Read More
(15)
Rating: 2 stars
01/11/2011
We found this dish too blaw. I much prefer roasting butternut with some balsamic vinegar and other fall veggies. Read More
(9)
Advertisement