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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
cups peeled, diced butternut squash
teaspoon coarse salt
teaspoon ground black pepper
tablespoon olive oil
cloves garlic, minced
tablespoons chopped fresh thyme
tablespoon chopped fresh sage
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