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
Ingredients
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6 cups
peeled, diced butternut squash
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1/2 teaspoon
coarse salt
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1/4 teaspoon
ground black pepper
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1 tablespoon
olive oil
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2 tablespoons
butter
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5
shallots, diced
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3
cloves garlic, minced
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2 tablespoons
chopped fresh thyme
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1 tablespoon
chopped fresh sage
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1/2 cup
cooked, chopped bacon
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1/4 to 1/2 cups
crumbled blue cheese
Directions
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Preheat oven to 425°F.
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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.
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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.
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Toss cooked shallot and garlic with butternut squash. Fold in thyme, sage, blue cheese and bacon. Serve immediately.
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