Butternut Squash

Its that time of the year when all the fall veggies are coming in butternut squash, spaghetti squash, potatoes both sweet and regular. I love the veggies that are produced this time of year I could eat just about every day and not get tired of them due to the versatility of each one! 

Here is a couple of ways to use butternut squash

1 (4 pound) butternut squash - peeled, seeded, and cubed

1/3 yellow onion, minced

1/4 cup extra-virgin olive oil

1/2 cup Italian bread crumbs

1 tablespoon minced fresh thyme

6 ounces crumbled blue cheese

sea salt and ground black pepper to taste

1/4 cup Italian bread crumbs

Preheat an oven to 425 degrees
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
1. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes