Oma's Butternut Squash Casserole Recipe ~ Butternutkürbis-Auflauf

➤ by Gerhild Fulson

This baked squash casserole recipe with cherry tomatoes, Butternutkürbis-Auflauf, is covered with blue cheese! "That's just plain weird!" was my first thought when my dear German friend, Heidi, had us over for dinner and told me what we were having.

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 as well. Just don't tell them it has blue cheese in it!

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

Oh, and do sprinkle with some freshly ground black pepper before serving!

How to cut Butternut Squash

It's tough skin can be very difficult to cut. To soften the outer skin, just wash and dry the squash. Then carefully make several slits with a sharp knife through the skin.

Put the butternut squash into microwave for about 2 minutes on high. Then carefully 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!

In fact, it's become one of my German hubby's favorite side dishes. That, and red cabbage of course. But not at the same time :)

What type of squash to use?

My favorite for this recipe is to use the butternut squash variety. What if you don't like butternut squash or you can't find any at the store?

There are many different options available. You can substitute with equal amounts of acorn squash, buttercup squash, Hubbard squash, or delicata squash. In fact, using sweet potatoes would work for this dish, as well.

Ready to make this baked squash casserole?

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