Sunday, October 16, 2011

Butternut & Bleu Cheese Casserole

Move over, red lentils! Butternut squash is my new squeeze!

OMG, I could NOT wait til tomorrow to post this! I can barely keep my spoon out of this super tasty and super simple dish.

The Goods

2 lbs butternut squash
3/4 cup medium onion, thinly sliced
3/4 cup breadcrumbs
4 tbsp olive oil, divided
1/2 cup bleu cheese (yum!)
3/4 tbsp sage
salt and pepper

1) Steam the butternut squash. I wish I could tell you how I did that. Uh...I cut it open and put it face down in the oven, on 375 degrees, for about 20 minutes. Then I peeled off the skin and cut it into 1/2 inch cubes. Afterwards, turn the oven up to 400 degrees for later.

2) Breadcrumbs. Cut up one piece of (multi-grain or oat-y) bread and dice it in the food processor. Makes between 1/2 and 3/4 cups. Toss the bread crumbs with about 2 tbsps olive oil. Set aside.

3) Combine squash cubes, sage, salt and pepper, and the remaining 2 tbsps olive oil in a large bowl. Coat a large oven dish with cooking spray. Pour in the squash mixture. Bake in the oven at 400 degrees for 20 minutes.

4) Sprinkle the bleu cheese over the squash. Then mix in the breadcrumb mixture. Place in the oven for another 10 minutes, or until the whole thing gets lightly toasted.

5) EAT IT!!!

(I found today's recipe here)

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