Testing - Butternut Squash Gratin with Blue Cheese and Sage

This recipe asked for blue cheese, and I had some Leicester Blue on hand. The overall feeling was that it was the wrong cheese to match with the dish. I'll have to try a different kind of blue cheese.

 

2lbs  cubed peeled butternut squash in 3/4-inches
1 Large thinly sliced onion
1 Tbsp chopped fresh sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
Butter
1 1/2oz Panko
4 tsps olive oil, divided
1/2 cup (2 ounces) crumbled

1. Preheat oven to 400°.
2. Steam the cubed butternut squash, covered, for about 10 minutes or until tender.
3. In a small bowl toss Panko with 2 tsp olive oil to coat.
4. Heat the remaining 2 tsps oil in a large pan and saute the onion until tender, about 5 minutes. Turn off the heat and add the cooked butternut squash, the chopped sage, salt, and black pepper, and toss gently to combine. Spoon the squash mixture into a buttered baking dish coated with cooking spray. Bake at 400F for 20 minutes. Sprinkle the crumbled cheese evenly over the squash mixture, followed by the Panko. Bake an additional 10 minutes or until the cheese is melted and the crumbs are golden brown.