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Butternut Squash with Bacon, Blue Cheese and Shallots

Written By Pam Brandon and Anne-Marie Denicole On November 2, 2011

ButternutSquashWe’ve fallen in love with a sweet, nutty “golden girl” – butternut squash, that blossoms from plain jane to a rich runway star by simply dicing and roasting in this glammed-up recipe from our diva in training. Dressed to impress with baubles like blue cheese and bacon, this dish has real wow factor. 

Best of all, the fruit (nope, it’s not a veggie) has no saturated fats, lots of fiber and loads of antioxidants. Choose a squash that feels heavier than you would expect for its size, with smooth skin and no soft spots. Just stash in a cool, dry area until you’re ready to peel and dice. 

A flourish of fresh sage and thyme tastes like autumn. And if you’re in a hurry, roast the squash a day ahead and reheat in a skillet with the garlic and shallot.

Butternut Squash with Bacon, Blue Cheese and Shallots

Serves 6

6 cups peeled, diced butternut squash
1 tablespoon olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
5 shallots, diced
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/4 to 1/2 cup crumbled blue cheese, depending on preference
1/2 cup crumbled cooked bacon

Preheat oven to 425°F.

oss butternut squash with olive oil, salt and pepper on a large, rimmed baking sheet, and roast until squash is soft and edges are golden brown and crisp, about 20 minutes, stirring halfway through. Set aside.

Heat butter in a large sauté pan over medium heat. Add shallots. Cook, stirring often, until shallots are soft and golden. Add garlic, stirring to combine. Cook until fragrant, about 2 minutes. Remove from heat.

Toss cooked shallot and garlic with butternut squash. Fold in thyme, sage, blue cheese and bacon. Serve immediately.

Diva confession: Don’t throw away those butternut squash seeds, roast them just like pumpkin seeds for a great snack. Scoop out the seeds, rinse and pat dry. In a small bowl, mix with just enough olive oil to moisten. Spread in a single layer on a baking sheet lined with parchment paper or aluminum foil and season with salt. Bake at 275°F for 15 minutes.


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