5 cups (3/4-inch) cubed peeled butternut squash (about 2
1 (1 1/2-ounce) slice white bread
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled blue cheese
1. Preheat oven to 400°.
2. Steam butternut squash, covered, 10 minutes or until tender.
3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2
cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced
onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture
to a large bowl. Add butternut squash, 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° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash
mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until
the cheese is melted and crumbs are golden brown.
Yield: 6 servings (serving size: about 1 cup)
CALORIES 186 (31% from fat); FAT 6.4g (sat 2.4g,mono 2.9g,poly 0.5g); IRON 1.7mg;
CHOLESTEROL 7mg; CALCIUM 173mg; CARBOHYDRATE 30.9g; SODIUM 379mg; PROTEIN
5.1g; FIBER 4.8g
Cooking Light, DECEMBER 2008
6 (1/4-inch-thick) slices peeled butternut squash or
pumpkin (about 1/2 pound)
2 teaspoons sugar
3/4 teaspoon olive oil
1/2 cup (2 ounces) shredded fontina or Gouda cheese
1 (14.5-ounce) can finely chopped tomatoes, drained
1/2 teaspoon dried oregano
1/4 cup Classic Pesto
1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
Preheat oven to 400°.
Combine first 3 ingredients in a medium bowl. Place squash mixture on a baking sheet coated
with cooking spray. Bake at 400° for 20 minutes or until squash is tender.
Increase oven temperature to 450°.
Sprinkle fontina over dough, leaving a 1/2-inch border; top with squash mixture, tomatoes,
and oregano. Drop Classic Pesto by level teaspoons onto mixture; sprinkle with Romano. Bake
at 450° for 20 minutes or until lightly browned.
Totals include PIzza Dough
Yield: 6 servings (serving size: 1 slice)
CALORIES 310 (30% from fat); FAT 10.4g (sat 4.5g,mono 4.1g,poly 1.1g); IRON 3mg;
CHOLESTEROL 23mg; CALCIUM 242mg; CARBOHYDRATE 42.3g; SODIUM 511mg; PROTEIN
12.4g; FIBER 2.8g
Cooking Light, SEPTEMBER 2002