Rating: 4 stars
60 Ratings
  • 5 star values: 29
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 4

Besides being a great side to simple roast chicken or beef tenderloin, seasonal squash provides more than a day's worth of vitamin A and about half the daily recommended vitamin C.

Jackie Mills, MS, RD
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

186 calories; calories from fat 31%; fat 6.4g; saturated fat 2.4g; mono fat 2.9g; poly fat 0.5g; protein 5.1g; carbohydrates 30.9g; fiber 4.8g; cholesterol 7mg; iron 1.7mg; sodium 379mg; calcium 173mg.
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