2 cups cooked butternut squash cut into 3/4” cubes
1 slice white bread
4 tsp olive oil
1 small onion thinly sliced (about 1 cup)
1 tbsp chopped fresh sage
¼ tsp salt
¼ tsp ground black pepper
½ cup crumbled blue cheese
Instructions:
Preheat oven to 400 degrees
Place bread in a food processor, and pulse 12 times into coarse crumbles
Transfer to a small bowl; add 2 tsp oil and toss with a fork to combine
Heat remaining 2 tsp oil in a skillet over medium high heat. Add sliced onion to pan, saute 5 minutes or until tender, stirring occasionally. Transfer the onions to a large bowl. Add squash, sage, salt & black pepper to bowl, toss gently to combine. Spoon squash mixture into a State Shaped Skillet. Bake for 15 minutes. Sprinkle blue cheese evenly over the squash mixture and then follow with bread crumbs. Bake an additional 10 minutes or until the cheese is melted and the crumbs are golden brown.
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