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Butternut squash and blue cheese bake recipe

Butternut squash and blue cheese bake recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

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.

319 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(342)

Reviews in English (284)

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

For the shortcrust pastry

  • 175g/6oz plain flour
  • 1 tsp caster sugar
  • 125g/4½oz cold butter, cut into small cubes
  • 3–4 tbsp iced water

For the filling

  • 1 butternut squash, peeled, deseeded and cut into 1cm/½in chunks
  • 2 tbsp olive oil
  • 10 sage leaves, finely chopped
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 75g/2½oz pecan nuts, roughly chopped
  • pinch cayenne pepper
  • 300g/10½oz spinach
  • 75g/2½oz piquillo peppers, chopped
  • 200g/7oz gorgonzola (or alternative vegetarian blue cheese), broken into small pieces
  • handful freshly grated Parmesan (optional)
  • salt and freshly ground black pepper


  • 1/2 cup freshly squeezed orange juice from 2 navel oranges
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 teaspoons agave nectar or honey
  • 2 pounds skinned and cubed butternut squash (about 1 medium-large squash)
  • 8 ounces coarsely chopped onion (about 2 medium onions)
  • 6 cloves garlic, smashed
  • 4 whole sprigs sage plus 1/4 cup roughly chopped fresh sage leaves
  • Kosher salt and freshly ground black pepper
  • 2 1/3 ounces soft blue cheese, such as Roquefort, Gorgonzola, or Stilton
  • 1 recipe Classic fresh egg pasta
  • 6 ounces unsalted butter
  • 2 teaspoons juice from 1 lemon

Recipe: Blue Cheese, Butternut Squash & Gnocchi Bake

What do you call a recipe that comprises of guidance more than an actual recipe with exact measurements? Recidea? Idecipe?

It is something that Nigel Slater has down to a fine art – he takes a piece of that, the end of a packet of this, then adds in whatever he has to hand and combines flavours to come up with a masterpiece.

It certainly is a more frugal way to cook – knowing how to adapt, what you can add, what you can substitute and what you can leave out is an essential skill for any domestic cook. I detest food waste and am an inveterate freezer my deep freeze is filled with pots and jars of this and that, all of which get used. When cooking a regular weekday lunch or supper I partially judge the success of the meal by the number of empty pots, jars and packets it generates!

I was delighted to be approached by Voucher Codes and be asked to make a video of an affordable autumn dish – this is delicious, warming and very adaptable. It can be prepped ahead – poppped in the fridge then baked later in the day, and is perfect for a weekend supper on the sofa when watching your talent show of choice!

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Baked butternut squash mac and cheese

Baked Butternut Squash Mac and Cheese is incredibly creamy, flavorful, and easy to make! Made with a creamy butternut squash sauce, cheddar, parmesan, and smoked gouda cheese, fresh thyme + sage, and a crispy, buttery bread crumb topping. This side dish will be the star of your Thanksgiving meal!

This post is sponsored by Ello! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!

This mac and cheese is LEGIT. I mean, we’re using three kinds of cheese and a creamy butternut squash sauce. Not to mention that buttery, crispy bread crumb topping! To add to the good news, this side dish is SO easy to make! Even if you’ve never made homemade mac and cheese before, you can absolutely make this!

How to Make Butternut Squash Mac and Cheese:

Start by making the butternut squash base! We’re sautéing some fresh herbs + our garlic and onion in butter. I mean, this is Thanksgiving – and nothing adds flavor like butter!

Next, add the butternut squash and broth (veggie or chicken both work) and simmer until the squash is tender.

Use an immersion blender (it’s so handy!) or a regular blender to puree the mixture. Stir in the milk, and then stir in the cheese! That’s it – the sauce is SO simple to make. Cook your pasta while you’re making the sauce. I love using shells in this recipe, but any type of pasta will work!

For the bread crumb topping, just melt (or brown!) some salted butter, and mix it with some panko bread crumbs and add a pinch of thyme + sage for extra flavor.

Pour the mac and cheese into a baking dish, add a sprinkle of parmesan, and add the bread crumbs on top. I’m loving Ello’s new DuraGlass Bakeware (I used the 9吉 pan here) because it’s got a built in silicone trivet that’s oven safe, and each piece comes with an airtight lid to ensure your leftovers won’t dry out in the fridge (that would be the SADDEST). It also works great for make-ahead dishes, like this one! You can prep the mac and cheese without the bread crumbs a day ahead, store it in the fridge with the lid on, and then add the topping and bake it the day of Thanksgiving!

You could even prep the whole thing, freeze it, let it thaw overnight in the fridge, and bake it the day of Thanksgiving. One less thing to worry about prepping the day (or even the week) of! Major holiday-prep win!

Thanksgiving prep was never so easy – or so delicious! This dish is vegetarian, but if you want to, you can add some chopped cooked chicken or bacon to the mac and cheese before baking. Top it with a sprinkle of parmesan and some fresh herbs, for decoration, if you want!

Is mac and cheese part of your Thanksgiving traditions already? It hasn’t been in our house in the past, but now that this recipe exists, it will forever have a place on our table!

Did you make this recipe? Snap a photo!

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  • 400g squash, peeled and cut into 1-2cm dice
  • 1 tbsp olive oil
  • 6 fresh sage leaves, shredded
  • 300g spinach
  • 1 egg
  • 100ml double cream
  • 75g blue cheese, crumbled
  • pinch of salt
  • pinch of freshly ground black pepper
  • 40g toasted walnuts, chopped
Top Tip for making Baked Spinach, Squash and Blue Cheese

This makes a great filling for a pasty, or is equally good cooked on a puff pastry, or baked on bruschetta.

Cheesy Baked Butternut Squash + Thanksgiving Side Dish Recipes

Cheesy Baked Butternut Squash – Chunks of butternut squash tossed with parmesan cheese and white cheddar, together with a sprinkle of a delicious and garlicky crumb mixture.
AND 14 Thanksgiving Sides to add to your Thanksgiving Menu!

Hi, Friends! Happiest of Sundays!! Did you turn back the clocks?

True story. This one time I forgot to change the time and because of that, I was the first one to arrive at Church. I drove over an hour to get to Church only to find an empty parking lot and closed Church doors. For about 15 minutes, I was just standing there trying to convince myself that it was Sunday. I started tracking back, trying to figure out that the night before was Saturday, and that on Friday was the last day of class… I kept going back all the way to the beginning of the week. I really thought I was losing IT. Finally, the maintenance guy showed up and LOL’ed at me.

In other news? Gobble Gobble! Almost!!

Last year AND the year before I posted roundups for Thanksgiving, like, on the day OF, or the day before… However, some people did not like that. I heard about it from a few of my lovely readers and for that reason I am going to start our Thanksgiving Roundup(S) today! HIGH FIVE!!

Honestly? I just want to drool over Brussels Sprouts and ‘Taters. AND Butternut Squash laced with lotsa cheese.

If you are looking for the perfect side dish to add to your Thanksgiving Feast, look no further – this is your list. Just hit print!

Click on the photo itself or click on the Recipe Title right below the photo.

How do you make this recipe?

It&rsquos so easy to prepare! You simply toss together the peeled and chopped butternut squash with a few seasonings, garlic, and a little olive oil.

Chop four bacon strips into bite-size pieces. I used naturally-smoked regular cut pork bacon.

Place the seasoned butternut squash into a casserole dish and evenly top with chopped uncooked bacon.

Now let the oven do the work (at 425 degrees F) until the butternut squash is tender-crisp (a fork can easily go through the squash, but if you eat it, it&rsquos a still a little firm) and the bacon fat gets rendered and slightly crisp.

Then, you&rsquore ready to add the two cheeses! My favourite part! Freshly shredded sharp cheddar and parmesan cheese (Parmigiano-Reggiano) add a lot of wonderful flavour to this dish.

Stick it back into the oven for another 10 minutes and let the cheese melt into cheesy perfection. As the cheese melts, the butternut squash will further cook and get tender.

Once this baked dish is done, I like to add a generous topping of chopped fresh parsley, which gives it a great finishing touch &ndash more colour, texture, and enhances the overall flavour.

Recipe Summary

  • 1 large butternut squash, 2-3/4- 3-1/4 lbs., or 1-3/4 lbs. ready-cubed (6 cups)
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • ¾ teaspoon smoked paprika
  • 1 tablespoon unsalted butter
  • 3 tablespoons Marsala
  • ½ cup water
  • ⅔ cup pine nuts
  • 1 pound pappardelle or other robust pasta
  • 6 fresh sage leaves
  • 5 ounces soft blue cheese, such as Saint Agur

Peel, halve, and seed the butternut squash cut into roughly 1-inch cubes.

Cook onion in olive oil in a large, heavy saucepan that can accommodate the pasta later. When the onion starts to become golden, add the paprika.

Stir butter and squash into onion mixture in pan. Add Marsala and water. Bring to a simmer. Cover and reduce heat. Simmer about 10 minutes or until squash is tender but still holds its shape.

Meanwhile, bring a large saucepan of water to boiling add hefty pinch of salt. Cook pasta according to package directions. Toast pine nuts in a hot, dry frying pan on the stove top until dark gold. Pour them into a bowl or onto a plate to cool.

Lightly season squash mixture to taste with salt (the blue cheese will add additional saltiness). Remove from heat.

Finely chop sage sprinkle over the squash, reserving some for serving.

Remove about 1/2 cup of the pasta cooking water with a ladle or mug drain pasta. Add drained pasta to the squash mixture. Gently stir to combine. If sauce is too dry or mixture won't come together, add some of the reserved cooking water the starch in it encourages the sauce to emulsify and cling to the pasta. Stir in most of the pine nuts and blue cheese. Transfer to a large serving bowl. Sprinkle with remaining sage, pine nuts, and cheese. Makes 6 (1-1/2 cup) servings plus leftovers.

How to cut Butternut Squash

It's tough skin can be very difficult to cut. To soften the outer skin, just wash and dry the squash. Then, make several slits with a sharp knife through the skin.

Put in microwave for about 2 minutes on high. Then, cut the squash in half. Scoop out the seeds, peel it, and cut into bite-sized cubes.

If you'd like some more butternut squash recipes, then check out this baked recipe. It's really one of my granddaugters' favorite vegetable dishes and one I make when I really want to make them happy!

Roast Winter Squash With Blue Cheese

  • Quick Glance
  • Quick Glance
  • 20 M
  • 1 H, 30 M
  • Serves 4

Ingredients US Metric

  • 2 medium (5 lbs) butternut squash, halved lengthwise and seeded
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon avocado or olive oil
  • 1 1/3 cups (10 1/2 oz) plain Greek yogurt
  • 8 ounces Gorgonzola, crumbled (or substitute other blue cheese)


Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.

Place the halved butternut squash, cut side up, on the prepared baking sheet and season with salt and pepper. Drizzle with the oil and use your fingers to spread it over the squash.

Roast until fork-tender, 50 to 60 minutes.

Once the squash is tender, remove it from the oven and let it cool slightly until it’s still warm but easy to handle, 10 to 15 minutes.

In a large bowl, use a spoon to scoop out the flesh of a squash, leaving the skin intact to create a boat. Leave at least a 1/4-inch (6-mm) border around the squash skin so it will retain its shape. Repeat with the remaining halves.

Add the Greek yogurt, salt, pepper, and 6 ounces (170 g) of the Gorgonzola to the squash flesh and mix until well combined. Spoon the mixture back into the squash boats. Top with the remaining 2 ounces (57 g) of the Gorgonzola.

Place the squash back in the oven and roast until the cheese melts and the squash is golden-brown on top, about 10 minutes. Set the oven to broil and cook until the tops are golden, 2 to 3 minutes.

Recipe Testers' Reviews

Marcia L.

This is sublimely delicious. It would be a great Meatless Monday or holiday option. Very little hands-on time, and can be prepared ahead. It's loaded with complex flavors--sweet, sharp and the melted Gorgonzola is incredibly creamy and cheesy.

Also of note, I reheated (nuked it) a slice for breakfast, and it reheated beautifully, so I think these could be made ahead. Or prepare them up to the point of the second baking/broiling, at which point you could reheat them.

Laura Hudeck

This is my first time testing a recipe so I picked something simple and something I knew my family would like. It was creamy and flavorful. I bought 2 butternut squash and when I cut them open one was a beautiful bright orange color and the other was closer to a yellow color inside. Unfortunately, this was the larger of the two so when mixed with the yogurt and cheese it did not create an appetizing color.

I would also note that it's best not to let the baked squash cool too much as the heat is needed to melt the gorgonzola. The recipe just says 8 ounces so I bought mine in a wedge. When adding the 6 ounces to the squash and yogurt it should be crumbled or cut in small pieces to facilitate melting and make it easier to blend. The remaining two ounces of cheese that were for topping wasn't enough to cover all 4 sections adequately so the final presentation was not covered in melted cheese.

The recipe says to line the pan with parchment for baking but doesn't say to remove the parchment before broiling. To avoid a fire I put my pan on a lower rack in the oven which increased the broiling time and didn't really brown the tops.

Deborah Wallace

I like having a little chicken or fish as the centerpiece of dinner but decided to try this as an entrée rather than a side dish and I’m so glad I did. The result was delicious and filling, so much so, that I didn’t miss having a protein at all.

I had a very large butternut squash on hand that weighed in at almost 4 pounds. Scraping out the seeds only reduced its weight by about 2 ounces, so I knew I had enough for several servings, and it was so good that we repeated it again for dinner a second night.

I used fat-free Chobani Greek Yogurt and Gorgonzola Dolce which turned out to be the perfect counterpoint to the sweet squash. Mixing the cheese and yogurt in with the flesh rather than just putting it on top meant getting a little of that sweet, salty mix with practically every bite. It took about an hour for the squash to become fork tender and I gave it about 7 minutes to cool slightly before scooping out the flesh.

It turned out to be a little more challenging than expected to leave a ¼ inch border, but for the most part I was able to do so. Once mixed with the cheese and yogurt and placed back into the squash boats, another 10 minutes in the oven and 3 under the broiler was perfect to produce a lovely golden-brown layer on top.

On reflection I would suggest that while using the squash boats as a vessel for serving is visually appealing, it’s absolutely not necessary. Putting the mixture in a casserole dish and then topping it with the remaining cheese would be just as delicious and even easier, especially if the squash boats don't stay intact or you simply prefer serving it that way.

Irene Seales

I almost didn’t make this because I had no Gorgonzola on hand, but I am so glad I did, trying it with a nice Danish blue cheese, and making it the entire meal for two (half recipe works a champ).

In the time it takes to heat your oven, you can slice the squash and remove the seeds, seasoning and oiling it lightly. At this stage I will suggest that even if you routinely use parchment lined pans for this kind of roasting, foil will serve you better when it comes time to finish off under the broiler.

It only takes a few minutes to prepare the cheese and yogurt for the next steps. I found a combination of a spoon and melon baller makes scooping out the squash very easy. I wanted to do this as soon as possible (it smelled good and definitely made me hungry), so after 5 minutes, I used a gloved hand to steady and hold the still-hot squash.

After 11 minutes, the top was beginning to show some signs of brown. I gave it less than two minutes under a broiler set on high, the shelf on the second track in my oven puts it about 5 inches from the broiler. Here is where I had a quick reminder of the burning temperature of paper - my parchment blacked on the corners curling up and threatened to set off my smoke detector or worse. So use foil or remove any paper before the last step and DO NOT leave the kitchen, you just want long enough under the broiler to give an even golden brown crust.

Slide in a wide bowl, hand out weapons, and commence yummy sounds.

I used one medium size squash which fed 2 people as a main entree for dinner. If you choose extra large ones you might want to divide them further. I could also see wee little ones being a great dinner party side. This was such an easy recipe, with only a few ingredients yet marvelously satisfying.

This is so ridiculously easy I feel a little guilty making such an easy dinner, but I will repeat whenever I can. If you do not have Gorgonzola, a good Danish Blue works perfectly. I already knew that butternut squash and Gorgonzola marry well (thank you to Nigella Lawson who also taught me that you need to peel it). Serving someone a little bubbling golden boat of cheese and squash is a great party trick even when it is just you and your quarantine partner sharing the umpteenth dinner in a row. This changes it up nicely.

Now, we will be back at the neighbor’s fence offering to take more of his home grown butternut squash harvest off his hands now (a bumper crop his wife pleaded for him to give away).

Charly S.

Super simple to make and delicious. Perfect for a mid week meal, and very easy to scale up for down. The Gorgonzola goes brilliantly with the sweetness of the butternut squash. You definitely need to allow 1/2 a butternut squash per person - it looks like it's huge, but it's surprisingly light.

I used a 0% fat thick Greek yogurt (Fage), which worked perfectly. Personally, I would have liked more of a punch from the blue cheese, so would possibly use more/stronger cheese, but it was still delicious, and perfect if others aren't such blue cheese fans. I might add some sage if I were to cook this again, and I definitely recommend a crisp green salad with a sharp vinaigrette on the side.

I would allow a good 10 to 15 mins to cool the squash enough to handle easily when removing the flesh, and the recipe could be done up to this point, and then finished off in the oven when you're ready to serve. It definitely needs longer under the grill (broil) to brown up properly, more like 5 mins, and I found that I needed to raise the temperature to about 480°F.

Jack V.

Why I've never considered "twice-baking" a winter squash before, I have no idea, but it's wonderful. It's a straightforward concept that delivers big flavor and we thought it was delicious.

Personally, I would use less yogurt than called for because it became slightly soupy, so I'd add only what you need to smooth it out and make it creamy before refilling the squash. The gorgonzola was ever-present yet still mild, so I think it could be a good gateway for blue cheese haters. It was a great new way to experience butternut squash, shaking up the usual "cube-and-roast" routine.

Because the center is pretty molten, any attempt to cut a squash in half will yield a lava flow of squashy-cheese goodness out onto the platter. While serving family-style and scooping the filling out onto people's plates is great for a weeknight, you wouldn't want to do that at a dinner party and I can only imagine the sheer look of terror when an ENTIRE half a butternut squash is put on each person's plate. they are quite large! I'd recommend either using something smaller like the honey nut squash for individual servings (and yay, shorter roasting times!) or instead plan to transfer the amount you'd want to serve someone into ramekins or gratin dishes and bake and then broil that. More self-contained and less messy for a more formal event.

Elsa M. Jacobson

My love of melty (blue) cheese has never been so fervent!

Though the cheese nicely balances the sweetness of the squash, I would also be inclined to believe this could work well with an acorn squash, with each half providing an attractive individual serving, though this could also be accomplished by using smaller butternut squash.

If blue cheese calls out to you, I also feel this could be terrific with a stinkier, funkier, more potent blue cheese, presuming your dining companions are of the same mind, which mine would absolutely be! In fact, I picked up some serious blue cheese, a goat blue, at my farmers market today, and am eagerly going to replicate this in the funkier style noted. Lastly, if melty blue cheese is appealing, here’s another route for your dining pleasure: Blue Cheese Tartine, (For the record here, I have been making the tartine in multiple non-bacon versions with much success and enjoyment by vegetarian and non-vegetarians alike.)


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