Butternut Squash Bake

My Favorite Recipe for Sharing With Friends

By Jess Searcy, Publisher of Macaroni Kid South Birmingham, AL October 14, 2017

Everyone needs a go-to fall recipe, perfect for bringing to any gathering of friends or family, and this is mine! I have brought it to our Thanksgiving gatherings every year since I first discovered it! Delicious and special, it can be a main dish for vegetarians or a savory side-dish for any meal. For large gatherings, I make a double batch. The hardest part is chopping up the squash, so to make it really easy, buy pre-chopped squash from the store. I think it tastes delicious fresh from the oven, cold, or reheated!


  • 1 (4 pound) butternut squash, peeled, seeded, and cubed
  • 1/3 onion, minced
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup breadcrumbs, divided (I use whatever I have in the pantry... panko this time)
  • 1 tsp thyme or 1 T fresh thyme
  • 6 ounces crumbled blue cheese (don't skimp here, this is what makes it really yummy, more is even better!)
  • salt and ground black pepper, to taste


  1. Preheat an oven to 425 degrees Fahrenheit.
  2. Mix squash, onion, olive oil, 1/2 cup breadcrumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper.
  3. Arrange the mixture in a large baking dish and sprinkle remaining 1/4 cup breadcrumbs over the squash mixture.
  4. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes and then test the squash with a fork every 5-10 minutes until it is soft and tender.