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This is one of our favorite butternut squash recipes, and it is so easy to prepare! The squash is mixed with gorgonzola cheese (it may sound like an odd combination, but it tastes amazing), and then perfectly spiced with Rosemary, Thyme and a touch of Garlic and Onion Blast. It can be served as a side dish or a vegetarian main dish - either way it's a delicious fall-time treat!
Recipe uses our: ROSEMARY POWDER, Thyme (dried herb), Garlic and Onion Blast
1 lb butternut squash (peeled, seeded and cubed)
1/2 medium onion, chopped
1/4 cup olive oil
3/4 cup Panko (breadcrumbs) - divided
1/2 Tblspn Rosemary Powder
1 Tblspn Thyme (dried herb)
1/2 tsp Garlic and Onion Blast
6 ounces crumbled gorgonzola cheese (can substitute feta or blue cheese)
salt/pepper to taste
Directions: Preheat oven to 350 degrees. In a large mixing bowl, toss the squash with the onion, oil, 1/2 cup of the Panko, Rosemary, Thyme, and the Garlic and Onion Blast. Add the cheese and mix to combine. Pour the mixture onto a greased baking sheet. Sprinkle the top of the squash mixture with the remaining 1/4 cup of the Panko. Bake in the preheated oven for about 40 minutes, or until the squash is tender and the breadcrumbs are golden. Remove from the oven and add salt and pepper to taste.