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Author Notes: What savory dish doesn't taste better with the addition of bacon and blue cheese? This came from the desire to serve a savory rendition of the classic Thanksgiving sweet potatoes. Also great for the holidays because the squash can be roasted a day ahead of time, and tossed with everything else before you serve it. And it tastes just fine at room temp. If you're not a blue cheese lover, a sprinkle of parmesan would work nicely for a hint of nuttiness. —TheThinChef
- 6 cups peeled, diced butternut squash
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 5 shallots, diced
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1/2 cup cooked, chopped bacon
- 1/4 to 1/2 cups crumbled blue cheese
- Preheat oven to 425°F.
- Toss butternut squash with olive oil, salt and pepper on a large, rimmed baking sheet, and roast until squash is soft and edges are golden brown, about 20 minutes, stirring halfway through. Set aside.
- Heat butter in a large sauté pan over medium heat. Add shallots. Cook, stirring often, until shallots are soft and golden. Add garlic, stirring to combine. Cook until fragrant, about 2 minutes. Remove from heat.
- Toss cooked shallot and garlic with butternut squash. Fold in thyme, sage, blue cheese and bacon. Serve immediately.
- This recipe was entered in the contest for Your Best Butternut Squash