5 cups (3/4") cubed peeled butternut squash (about 2 lbs)
1 (1-1/2-oz) slice bread
4 tsp olive oil, divided
2 cups thinly sliced onion
1 tbl chopped fresh sage (or 1/2 tbl dried sage)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (2 oz) reduced-fat crumbled blue cheese
Preheat oven to 400F.
Steam the squash 10 min. or until tender. Drain.
Place bread in food processor, pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl, add 2 tsp oil, toss with a fork to combine.
Heat remaining 2 tsp oil in a large skillet over medium-high heat. All onion to pan, saute 5 min. or until tender, stirring occasionally. Transfer onions to a large bowl. Add squash, sage, salt and pepper to bowl and toss gently to combine.
Spray an 11x7" baking pan with cooking spray. Spoon squash mixture into pan. Bake for 20 minutes. Sprinkle blue cheese evenly over the squash. Sprinkle bread crumbs evenly on top of that. Bake an additional 10 minutes or until cheese melts and crumbs are golden brown.