Heidi's Squash Casserole Recipe

baked squash

This baked squash casserole recipe with tomatoes is covered with blue cheese! "That's just plain weird!" was my first thought when my German friend, Heidi, had us over for dinner. She served it with BBQ steak. Delicious! What an absolutely unusual side dish. But, I like butternut squash; I like tomatoes; and I like blue cheese. Since then I have realized that even people who don't like blue cheese, like this dish.

In combination, these are amazing. Add some olive oil and that's it. Easy? YES! The quantities aren't that exact. Adjust as you wish.

Heidi's Baked Squash with Tomatoes Casserole


  • 1 2-lb butternut squash, cubed
  • 2 cups cherry tomatoes, whole
  • 1/2 red onion, in wedges
  • 1/3 to 1/2 lb blue cheese, crumbled
  • olive oil


  • Preheat oven to 400° F
  • In 9 X 12 inch baking dish, put butternut squash cubes on bottom.
  • Cover with whole cherry tomatoes. Cover that with red onion wedges.
  • Drizzle all over with olive oil.
  • Bake, uncovered, for about 30 minutes or until the squash is cooked.
  • Remove from oven. Sprinkle with crumbled blue cheese. Return to oven until cheese is melted, about 2 - 3 minutes.
  • Season with salt and pepper if needed.

How to cook butternut squash

It's tough skin can be very difficult to cut. To soften the outer skin, just wash and dry the squash. Put in microwave for about 1 minute on high. Then, cut the squash in half. Scoop out the seeds, peel it, and cut into bite-sized cubes.

If you'd like some more butternut squash recipes, then check out this baked recipe. It's really one of my granddaugters' favorite vegetable dishes and one I make when I really want to make them happy!

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