Butternut Squash Gratin with Blue Cheese and Sage

HI.  An easy way to prepare b-nut squash is to cut lengthwise, take an ice cream scoop or spoon to get out the insides.  Sprinkle a bit of olive oil and rub on the fleshy part, salt and pepper them, and turn them upside down in a baking dish.  Bake at 400* for about 30 or 40 mins.  Let them cool until you can handle them easily.  Score the insides across and down so that when you scoop out the soft cooked squash, it'll more or less tumble out as cubes.  Discard the thin shell.  Easier than it sounds...

Different than any butternut squash dish I've ever tried. The blue cheese and onions impart unique savory characteristics. I slightly modified the recipe by sauteing the onions with approximately two-thirds cup pancetta. I used half the amount of dried sage and seasoned the bread crumbs with a little nutmeg and melted butter instead of oil. Not quite as light but really delicious!

YUM! I toasted a lot sage in a little butter; added some to the squash, the rest to the breadcrumbs. It's amazing how much more flavor is brought out of the herb this way. Fantastic!

Excellent favors! I used panko instead of breadcrumbs, and added some bacon like an earlier reviewer suggested. Served with salad and grilled chicken.

The sage is really great in this dish. I love cheese and tend to go for a stinkier aged cheese, but unfortunately the blue cheese I chose overpowered the squash a bit. Next time I'll use a milder form.

made this last night. DELICIOUS! I couldn't stop eating it. Used whole wheat bread and rosemary since I did not have sage. I did not find the 1/2 c. of blue cheese too much. Will serve for a holiday dinner in future

Absolutely delicious. My husband even loved it. Neither of us was very excited about the bread crumb topping so next time I will try it without. I also found 20 minutes too long for steaming - the squash was mushy. Next time I will try just 10 minutes so it retains its shape.

Absolutely fantastic, but I recommend adding bacon because it needs that extra savory flavor.

Nice and easy dish overall. The instructions aren't great for step 1. 'Steam until tender...' I ended up putting in the microwave for about 8 minutes. The blue cheese was a tad bit too much, and I love blue cheese. Maybe I had a particularly strong one. I want to try this again but perhaps with goat cheese or a milder blue or gorgonzola.

This became my new favorite butternut squash recipe. Easy to make, and the taste is extraordinary. I steamed the squash a bit longer, thus reduced the baking time.

Fabulous! Love the taste of the fresh sage..was worth buying a sage plant for the garden because I know we'lll be eating this again..going to use for Thanksgiving this year for sure! We aren't big bread eaters here but I was able to buy a flat Ciabatta roll at the bakery for .50 and had the clerk slice it in half as we didn't want to buy a whole loaf of bread and waste it. Found it better to steam the squash less than recommended to make it firmer as it will soften up in the oven. Excellent!

I cook winter squash a lot of different ways, but this was our all-time favorite. I followed the recipe pretty exactly except for using panko instead of making my own bread crumbs. Also, I left the oil out of the crumbs and sprayed the casserole lightly with oil spray before putting it in the oven. We loved the combination of flavors with the fresh sage, the cheese, the onions and the squash. Fabulous. I served it with Black Lentil and Couscous Salad, and watermelon chunks. It was a satisfying vegetarian main dish.

Thought this was good and super easy. Bought precut squash, used panko breadcrumbs, and chopped fresh rosemary instead of sage. I thought the rosemary would stand up to the blue cheese better! I also added one clove of fresh minced garlic, again, because I thought it would need some stronger flavors.

I cooked this on Thanksgiving and everyone loved it.

The adults in my family loved this - even skeptical husband who keeps telling me we should eat more veggies but then doesn't eat them when served. I need to figure out an easier way tho of peeling a butternut squash

Love, love, love this recipe. I had a hubbard squash sitting on the counter and decided to use it instead of butternut squash. It worked great. Otherwise, I made everything to spec, serving it with grilled pork chops and chard sauteed with olive oil, apple, and minced garlic. My husband and I could not stop nibbling on the squash. If you don't like the flavor of blue cheese I can see someone not liking this dish however I did not feel it was overpowering at all. We both felt it was well balanced with a rich flavor that made you think you were indulging in something far worse for you than it really is. Definitely will make this again.

I thought this was great! If you don't like blue cheese, stay away. Otherwise, this was easy.

Great recipe that was well received by my family. My husband said it was just good, a little weird but he's super picky. My 16 month old LOVED it and I thought it was great. A nice change from the usually plain roasted squash with a little butter like I usually do. Easy to make and very good!

This dish was absolutely fantastic! My fiance loved every bite and had to go back for seconds, which is amazing, considering this dish had 0 meat, and he's quite a fan of meat. - I did make some minor adjustments due to not having specific ingredient. **White bread switched with Potato White bread **Crumbled blue cheese switched with 1cup shredded Pepper Jack and Crumbled Goat Cheese. Over all this dish was fantastic, I will be making it again, very soon.

Yummy! I used whole wheat panko breadcrumbs, Wegmans basting oil, sweet onion, and gorgonzola cheese. The squash did take a little longer than stated to steam, but not a big deal. I served with Wegmans garlic and fennel chicken breast...bad pairing of flavors on my part. I would make this again and looking forward to leftovers for lunch tomorrow.

VERY flavorful. Made this in a pan slightly larger than 11 X 7 and as a result some of the onions "crisped" a bit but it added a nice bit of texture to the dish. Two of us ate this a our only dish for dinner one night with no regrets! Independently came to the same conclusion as a previous rater: this would make a great side dish for Thanksgiving!

I really liked this! But the rest of my family was not so crazy about it. Hubbie (who hates sweet potatoes if that helps you understand it all) thought it was just OK- he really liked the blue cheese in it. The kids (one also hates sweet potatoes, the other doesn't, but hates blue cheese!) they were not so crazy about either the onions, the blue cheese or the squash! Darn kids :0) I..... on the other hand LOVED it! I think I might roast the butternut squash next time to get a more caramelized flavor. I WILL make this again (sorry family!)even if it is just for company- or a really small serving just for me.

Made this twice now--we like to use extra breadcrumbs and cheese. The combination of the onions, the squash, and the sage is really delicious, and if the recipe actually got the breadcrumbs to be crispier (perhaps I'll try adding a little panko next time?), I would rate this higher. But as it is, it's a solid, tasty recipe, but I probably wouldn't make it for company as it is.

This is one of the best butternut squash recipes ever! I brought it to a potluck and everyone loved it and asked for the recipe. I am making it again to serve with Turkey Meatloaf for Christmas Eve. I prepared it a day ahead and left the bread crumbs off. Then the next day I sprinkled the breadcrumbs on top and baked it.

This was one of the most bland recipes I have ever made using butternut squash. I followed the recipe exactly but switched bread crumbs with panko instead. It was an absolute waste of good ingredients like the squash and blue cheese. I salvaged the leftovers by adding chopped bacon and more blue cheese which made it less healthy but it was edible unlike the original recipe.

I should have known that steaming and then baking the squash for that amount of time would make it a little too soft (or should I say mushy) for my liking....I prefer my butternut squash to hold its texture a bit. The flavors were very good however. Next time I'll just be sure to steam them much less, if not at all.

I was skeptical about this, with sage and blue cheese, but this was great! Substutions: panko for the bread crumbs and omitted two tsp. of the oil, and used the reduced fat blue cheese crumbles as a previous rater had done. It was great! Will make again--would definitely be a great Thanksgiving side dish!

I really wavered on the rating, but went ahead with a three instead of a two. This is a very easy and satisfying side dish that reheats quite well. I do think the onion could be overpowering for some eaters and I would caution to not go over the suggested amount. I'd also consider caramelizing if there was time, just to see how it would taste. Lastly I subbed feta for blue cheese because I hate blue cheese, and IMO the feta tastes great in this dish. Oh, and I also used panko crumbs and feel it was a fine substitution...next time I'll use whole-wheat panko.

I thought this was a great side dish for my turkey dinner. It's easy to make and sage and butternut squash always pair nicely. The blue cheese added great flavor. I used garlic and dried sage and instead of fresh and it was delicious. I'd make this again! I gave this four stars for ease of recipe and taste but it's not limited to a special occasion!

Loved this!!! I just made a half batch since it was just my husband and I and I was trying to use up some butternut squash I had. I sautéed the onions in butter instead of the oil to cut the onion flavor a little since my husband doesn't like onion too much. I steamed the squash so didn't end up baking it quite as long as recipe called for. Turned out great and super easy!

This is a great side dish with a ton of flavor. I used low-fat blue cheese crumbles for a lighter dish.

We've made this about three times now and each time it seems to get better. We add more onion to the mix (maybe an extra 1/2 to 1 full cup) and more sage (2 tbsps) since my fiance doesn't care for squash. Such a great winter time side dish. I love the combination of the blue cheese, sage and squash.

Boyfriend and I loved this recipe. The kids not so much, but that was to be expected since they are picky eaters and the blue cheese is overpowering to them. But, this was absolutely delicious to us adults.

This recipe was so good that I'm including in Christmas dinner.

This was way better than I thought it was going to be. I picked this recipe to use up the extra butternut squash I had. I substituted dried sage for fresh and sourdough bread for white.

This was very good-quite tasty! I used 1/2 cup of panko instead of making the bread crumbs myself and used a bit more blue cheese than called for. Served alongside some roast chicken and a salad. Even my picky eater enjoyed this, and it is definitely worthy of special occasions like holiday meals.

Good use of butternut squash! We used dried sage instead of fresh, since that's what we had, but it was good nonetheless. I was worried at first that the baking dish would be too small when I saw all the onions, but it was perfect. We even added some shredded chicken and ate it as a meal. Very tasty.

We loved this. It is total comfort food. We pair it with roasted chicken. Great for a weeknight dinner, but seems like it would be a good holiday side dish too. This is one of our new favorites.

This has become a family favorite, I pair it with spicy chicken sandwiches and it's a great compliment. I followed the directions exactly.

This was an excellent dish and very easy to prepare. I simmered the squash for about 10 minutes before putting in the baking dish and didn't even bother to saute the onions... I just added them straight to the baking dish. I substituted goat cheese crumbles for the blue cheese, but otherwise followed the recipe. Overall, very good and will be making again!

The word "gratin" made me think there would be something creamy-esque about this recipe- the texture, something. Instead it was dry and the blue cheese was not a good fit at all. I would not make this again.

This was absolutely wonderful. The sweet and savory went great with baked chicken thighs. I t made a lot and reheated in the microwave perfectly. I microwaved the squash cubes in the same pan I was going to bake in and used regular bread crumbs rather than get out the food processor. Otherwise you have a lot of things to clean up.

I cooked the squash in the microwave for 8 minutes. I used Ezekel bread and Feta cheese. It was good. Might use butter to saute the onion and add bacon for special occasions.

We had no bread so used melba rounds, pulsed to crumbs. Otherwise made to recipe. Interesting change. Served with CL's classic roast chicken & steamed brussels sprouts.

I love Butternut Squash and was looking for a new way to prepare. This recipe was delicious. Followed recipe as written. Have already made it twice during the holidays.

I did like the bleu cheese, but would reduce the amount to make it palatable to the entire family.

Wow, I loved this dish. I made a half batch, and it was fantastic. We thought the sharpness of the blue cheese was a nice foil to the sweet of the squash. I did steam the squash a bit before I put it into the oven as I was in a bit of a hurry.

I made this with a roasted chicken, and we all really enjoyed it. I didn't have blue cheese, so I mixed parmesan with the breadcrumbs. I think I would try the blue cheese, but not sure if the rest of my family would enjoy it. I will definitely make this again.

Good as a family recipe, but not a dinner party recipe. I'll add some garlic next time and more sage.

This is the most delicious squash recipe that I've ever tasted! Even my husband, who does not like many vegetables, LOVED this recipe. I've made it twice in the past 2 weeks! It's easy enough to make it on a weeknight, but also pretty enough to serve it at a special occasion. If you don't feel like spending a bunch on fresh sage, I used dried; just use less of the dried than it calls for the fresh. Dried is much stronger in flavor.

I love butternut squash, but this was really bad. The blue cheese completely overpowers the dish. I used Danish blue cheese, and even used less whan was called for. A total of two bites were eaten of this dish before it went in the trash.

It's amazing what sage and blue cheese do to this dish. I wasn't expecting much but it was a hit at the pot-luck.

Made this for Thanksgiving. Looked great, tasted great. I used wheat bread rather than white as I couldn't bring myself to purchase a loaf just for one slice. I assembled it a day ahead. I look forward to making again. All those at the table who like squash really enjoyed it.

This went over very well at Thanksgiving this year. I didn't get the blue cheese sprinkled as evenly as I would have liked, so it had big melty clumps, but if you really like blue cheese that's not a bad thing.

This was absolutely delicious! It has so much flavor and just melts in your mouth. I served it as an entree along with a salad and it was very satisfying. It will also be great as a side dish for pork or chicken.

We made it for Thanksgiving instead of a sweet pototo dish. Everyone loved it!! It was delicious and easy, but rich in flavor. A definate make again.

In contrast, I love butternut squash and eat it quite frequently. I hated this dish....the blue cheese completely overpowered the taste of the bn squash. No one in my family liked it and I ended up throwing it in the garbage.

I have not had very many butternut squash dishes in my lifetime to compare this to but have to say this recipe is INCREDIBLE! Absolutely loved it!