Alison’s squash gratin with blue cheese and sage

(Serves 6-8)

• 5 cups cubed, peeled hubbard squash (acorn squash or pumpkin is fine, too)
• ½ cup bread crumbs
• 4 tsp. olive oil
• 2 cups thinly sliced onion 
• 1-2 tbs. chopped sage and thyme
• ½ tsp. sea salt
• ¼- ½ tsp. fresh black pepper
• ½ cup or so crumbled blue cheese (I like Salemville Amish gorgonzola or Maytag Blue)

Heat oven to 400 degrees. Steam squash until tender. Mix breadcrumbs with 2 teaspoons olive oil. Sauté onions in the rest of the oil until translucent. Put in bowl with squash, sage, salt and pepper. Gently combine. Lightly grease baking dish and pour mixture in. Bake for 20 to 25 minutes. Crumble cheese on top, then sprinkle bread crumbs on top. Bake until cheese melts and crumb (gratin) topping is light, golden brown.