5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1/2 cup regular or Panko bread crumbs
4 teaspoons olive oil, divided
1 cup chopped onion
1½ tablespoons chopped fresh sage or 2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled Gorgonzola cheese
Cooking spray
Preheat oven to 400°F.
Steam butternut squash, covered, 10 minutes or until tender.
Place bread crumbs in a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, Gorgonzola, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray.
Bake at 400°F for 25 minutes. Sprinkle bread crumb evenly over squash mixture. Bake an additional 5 minutes or until crumbs are golden brown.
--Adapted from Cooking Light