Butternut Squash and Blue Cheese Casserole

It was my week to cook, again, and this time I remembered to take pictures! Woohoo! (Also, the last thing I made was NOT very…photogenic, to say the least.) Anyways, without further ado…DINNER!

Butternut Squash & Blue Cheese Casserole
Ingerdients:

• 3 cups butternut squash, peeled and cubed
• 1 medium onion, cut into strips
• 1 TBSP olive oil
• 1 TBSP sugar
• 1 pkg Buddig Honey Roasted Turkey (could totally be left out to make vegetarian, or you might substitute a flavorful, but delicatly smokey bacon, which might complement the blue cheese nicely)
• 1/4 cup + 2 TBSP crumbled blue cheese (Maytag or Gorgonzola…or whatever floats your boat)
• 2 TBSP dry white wine
• Nonstick cooking spray

1. Preheat the oven to 400F.
2. Put the squash in a single layer on a baking sheet and mist with olive oil (or brush each piece). Put in the oven to roast for about 30 minutes, until the squash is tender
3. While the squash is cooking, caramelize the onions.  Saute them in a saucepan/skillet with the 1 TBSP olive oil and 1 TBSP sugar. Cook them until they are brown and sticky. Set aside.
4. Cut up the turkey into small pieces.
5. Prepare a small baking dish (loaf pan size works well) by spraying with nonstick spray.
6. When the squash is done roasting, remove from the oven and turn the temperature down to 350F.
7. Put the squash in the prepared baking dish. Add the turkey, 1/4 cup blue cheese, onions, and wine . Mix well. Top with the extra blue cheese and put back in the oven. Bake for about 20 minutes. Then, turn on the broiler and bake another 5 minutes to brown the cheese on top.
8. Serve warm!

And, we definitely suggest serving it with this:

Walnut-Cranberry Couscous
Ingerdients:

• 2/3 cup couscous
• 1/2 cup dried cranberries
• 4 TBSP walnuts, chopped
• 1 tsp olive oil
• Cinnamon

1. Cook the couscous according to package directions.
2. Add oil, cranberries, and walnuts; mix. Top each serving with a sprinkle of cinnamon

(*This is how I cooked it this time, but I would definitely recommend LESS couscous. I adapted from an internet recipe and I was using dry measurement, but I think the original must have meant cooked. Oh well, live and learn.)
**Both of these recipes came from Healthy Girl Cooking.