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Butternut Squash Casserole Recipe – Oma's Butternutkürbis-Auflauf

This baked squash casserole recipe with tomatoes is covered with blue cheese! "Unusual!" I thought when my German friend, Heidi, had us over for dinner.

She served it with BBQ steak. Delicious! What an absolutely unusual side dish. Since then, I have realized that even people who don't like blue cheese like this dish.

Ingredients:

• 2 pounds (907 grams) butternut squash, cubed
  
• 2 cups (380 grams) cherry tomatoes, whole
  
• ½ red onion, in wedges
  
• ⅓ to ½ pound blue cheese, crumbled
  
• olive oil, salt, freshly ground black pepper

Instructions:

1. Preheat oven to 400°F
   
2. In a 9x12-inch baking dish, put butternut squash cubes on the bottom.
3. Cover with whole cherry tomatoes. Cover that with red onion wedges.
   
4. Drizzle all over with olive oil.
   
5. Bake, uncovered, for about 30 minutes or until the squash is cooked.
   
6. Remove from oven. Sprinkle with crumbled blue cheese. Return to oven until cheese is melted, about 2 to 3 minutes.
   
7. Season with salt and pepper, as needed.

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Updated: June 21, 2026