Butternut squash and blue cheese bake

Butternut squash and blue cheese bake


285 people made this

About this recipe: Butternut squash is tossed with olive oil, onion, breadcrumbs, thyme and crumbled blue cheese, before being baked to perfection. Perfect as a side dish to any meal.

Too Hot Tamale

Serves: 6 

  • 1 (1.8kg) butternut squash, peeled, seeded and cubed
  • 1/3 onion, finely chopped
  • 4 tablespoons extra-virgin olive oil
  • 55g dried Italian breadcrumbs
  • 1 tablespoon finely chopped fresh thyme
  • 175g blue cheese, crumbled
  • sea salt and ground black pepper to taste
  • 4 tablespoons dried Italian breadcrumbs

Prep:20min  ›  Cook:35min  ›  Extra time:55min  ›  Ready in:1hr50min 

  1. Preheat an oven to 220 C / Gas 7.
  2. Toss the butternut squash, onion, olive oil, 55g breadcrumbs, thyme and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 4 tablespoons breadcrumbs over the squash.
  3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.


You can use regular breadcrumbs seasoned with salt, pepper and dried Italian herbs.

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Reviews (4)


Used different ingredients. added tomatoes and mushrooms. didnt use breadcrumbs. - 19 Sep 2010


cant eat wheat. i added tomatoes and mushrooms, i used no oil. just one tablespoon water in dish then added ingredients, - 19 Sep 2010


made this but changed thr blue cheese for mature chedder, was lovely, never had butternut before. loved it - 14 Jun 2012

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