Make Ahead

Butternut Squash with Bacon and Blue Cheese

October 25, 2010
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

  • Serves 6
  • 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
In This Recipe
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Toss cooked shallot and garlic with butternut squash. Fold in thyme, sage, blue cheese and bacon. Serve immediately.
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