Mmm squash is in season again. Butternut squash is so versatile and delicious in many recipes including soups, stews, entrees, salads, and side dishes. Here is a delicious way to serve squash as a side item! I love to serve it with a simple seared or roasted chicken breast.
5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 slice bread
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
salt and pepper as desired
1/2 cup (2 ounces) crumbled blue cheese
1. Preheat oven to 400 degrees F.
2. Steam squash cubes, covered, for 10 minutes or until tender.
3. Pulse bread in a food processor until it resembles coarse crumbs. In a small bowl, toss the bread crumbs with 2 tsp oil.
4. Heat the remaining 2 tsp oil in a large skillet over medium-high heat. Sauté sliced onion 5 minutes, or until tender. Transfer to a large bowl. Add butternut squash, sage, salt, and pepper and toss gently to combine. Spoon squash mixture into a lightly greased baking dish.
5. Bake at 400 degrees for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture and top with bread crumbs. Bake an additional 10 minutes or until the cheese is melted and the bread crumbs are golden brown.
Yield: 6 servings (about 1 cup per serving)
Nutrition Information per Serving: 186 calories, 4.6 g total fat, 2.4 g saturated fat, 5.1 g protein, 30.9 g carbohydrate, 4.8 g fiber, 7 mg cholesterol
Cooking Light, December 2008