What you’ll need:

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 c crumbled blue cheese

Put it all together:

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 State Shaped Skillet. Bake 15 for minutes. Sprinkle blue cheese evenly over 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.

Adapted from Cooking Light December 2008 issue

Source the local ingredients for this recipe at http://www.localharvest.org/