When it comes to Fall food, it doesn't get much more festive than butternut squash, and when I came across this recipe recently I knew I had to try it. I adapted it a little and it completely surpassed my expectations.
Oh, and 21 day fixers, you don't even have to use a yellow! Though there is a piece of bread used in this, when divided over the servings it's such a minimal amount that I don't count it. For those not following the 21 day fix program you can ignore that!
5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 slice wheat bread
4 tsp EVOO, divided
1 large onion, diced
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces crumbled blue cheese
1. Preheat oven to 400°.
2. Steam butternut squash, covered, 10 -15 minutes or until tender but not mushy.
3. Place bread in a food processor, and pulse until course crumbs. Sautee in 2 tsps EVOO along with 1 tbsp sage and a dash of salt and pepper until toasted golden brown.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add diced onion to pan; sautee 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl.
5. Add butternut squash, remaining chopped sage, salt, and black pepper to taste to the bowl with the onions. Toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes.
6. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
21 Day Fix containers (per serving)- 1 green, 1/4 blue, a little less than 1 tsp