Butternut Squash Bake

I found this recipe last week. It was very good. Even Aaron said he liked it - he's not a squash fan. It took some time to cut up and peel the squash, but it was really good. I didn't have Italian bread crumbs, so I added some Italian seasoning to the bread crumbs. I am not a fan of blue cheese, so I used feta, but didn't have enough, so I added some Parmesan as well I had dried thyme and not fresh. Savory, instead of sweet - yum!

Butternut Squash Bake

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

1. Preheat an oven to 425 degrees F (220 degrees C).
2. 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.
3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.