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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.