Steam butternut squash, covered, 10 minutes or until tender.
Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
Different than any butternut squash dish I've ever tried. The blue cheese and onions impart unique savory characteristics. I slightly modified the recipe by sauteing the onions with approximately two-thirds cup pancetta. I used half the amount of dried sage and seasoned the bread crumbs with a little nutmeg and melted butter instead of oil. Not quite as light but really delicious!
The sage is really great in this dish. I love cheese and tend to go for a stinkier aged cheese, but unfortunately the blue cheese I chose overpowered the squash a bit. Next time I'll use a milder form.
made this last night. DELICIOUS! I couldn't stop eating it. Used whole wheat bread and rosemary since I did not have sage. I did not find the 1/2 c. of blue cheese too much.
Will serve for a holiday dinner in future
Absolutely delicious. My husband even loved it. Neither of us was very excited about the bread crumb topping so next time I will try it without. I also found 20 minutes too long for steaming - the squash was mushy. Next time I will try just 10 minutes so it retains its shape.
Nice and easy dish overall. The instructions aren't great for step 1. 'Steam until tender...' I ended up putting in the microwave for about 8 minutes. The blue cheese was a tad bit too much, and I love blue cheese. Maybe I had a particularly strong one. I want to try this again but perhaps with goat cheese or a milder blue or gorgonzola.
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