Recipe Box: Butternut Squash Bake

🍂 Yummy Side Dish for Autumn

By Jess Searcy, Publisher of Macaroni Kid South Birmingham, AL October 3, 2018

Everyone needs a go-to fall recipe, perfect for bringing to any gathering of friends or family, and this is mine! I have brought it to our Thanksgiving gatherings every year since I first discovered it! 

Delicious and special, it can be a main dish for vegetarians or a savory side-dish for any meal. For large gatherings, I make a double batch. The hardest part is chopping up the squash, so to make it really easy, buy pre-chopped squash from the store. I think it tastes delicious fresh from the oven, cold, or reheated!

Butternut Squash Bake

  • 1 (4 pound) butternut squash, peeled, seeded, and cubed
  • 1/3 onion, minced
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup breadcrumbs, divided (I use whatever I have in the pantry... panko this time)
  • 1 teaspoon dried thyme or 1 Tablespoon fresh thyme
  • 6 ounces crumbled blue cheese (don't skimp here, this is what makes it really yummy, more is even better!)
  • Salt and ground black pepper, to taste

Preheat an oven to 425˚F. 

Mix squash, onion, olive oil, 1/2 cup breadcrumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper.

Arrange the mixture in a large baking dish and sprinkle remaining 1/4 cup breadcrumbs over the squash mixture.

Bake until lightly browned on top, 35-40 minutes and then test the squash with a fork every 5-10 minutes until it is soft and tender. Enjoy!