Prep 15 mins
Cook 35 mins
Sage is perfect with squash and cheese. If you can't find butternut, you can substitute acorn or Hubbard.
- 1 1⁄2 lbs butternut squash
- 1 1⁄2 tablespoons butter, divided
- 1⁄2 cup shredded mozzarella cheese
- 1 medium onion, diced
- 3⁄4 cup dry breadcrumbs
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄4 teaspoon dried sage
- Peel the squash,cut into pieces and steam or boil until tender; mash with 1/2 T butter, there should be about 1 1/2 cups squash.
- Spread squash evenly into a small oiled casserole; sprinkle with cheese.
- Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
- Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.
I liked it, but the husband didn't care for it, so it was a split decision in our household. I thought it was a very nice change from the usual sweet squash recipes.
I was looking for a non-sweet recipe for Butternut squash- found this one- I wasn't sure how I would like it, but it was delicious!! My husband even liked it and he thought it sounded weird at first.
I was looking for a make-ahead vegetable to go with grilled Montreal steak and my mother's cheesy oven potatoes for a dinner party for 10 last night, and decided to try this one. I have to say it was wonderful and, once the squash was cooked, so very easy to put together. I quadrupled the recipe, but used a lot less of the breadcrumbs. It also makes a great presentation at the table. My guests thoroughly enjoyed this dish - - all through dinner I kept hearing "this is really great squash". Needless to say, I will be making this dish often. Thanks so much for posting this great tasting, company quality, make-ahead recipe.