Butternut Squash Gratin with Blue Cheese and Sage & Asiago-Olive Rolls

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Both of these recipes were REALLY good and will definitely have to be on a holiday menu again. I made them to go with the turkey and stuffing in the previous post.

The butternut squash recipe is from Cooking Light and was delicious. However, cutting up and peeling butternut squash is no easy task and I would pay whatever it costs to buy pre-chopped squash at the store if they were to ever offer it.

The rolls are from Southern Living and may be my favorite roll - even above the rosemary rolls from Pioneer Woman (shocking, I know!). I couldn't find olive tapenade so I just made my own - I'll list that recipe, too.

Butternut Squash Gratin with Blue Cheese and Sage
5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 (1 1/2-ounce) slice white bread (I used panko but would use breadcrumbs next time for less crunch)
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese

Preheat oven to 400°.

Steam butternut squash, covered, 10 minutes or until tender.

Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.

Asiago-Olive Rolls
1 can refrigerated classic pizza dough crust
1/4 cup refrigerated olive tapenade (or recipe below)
1/2 cup grated Asiago cheese (I used shredded)
1 tsp. chopped fresh rosemary
1 tbsp butter, melted

Preheat oven to 450. Unroll crust. Spread tapenade over dough, leaving a 1/4 inch border. Sprinkle with cheese and rosemary. Gently roll the dough, starting at one of the long sides. Cut into 10 (1 and 1/4 inch thick) slices. Place slices in a lightly greased 9 inch cake pan (I used my cast iron skillet). Brush top with melted butter. Bake 15-20 minutes or until golden.

Olive tapenade
20 pitted olives
1 Tbsp rinsed, drained capers
1 tsp fresh lemon juice
2 tsp olive oil
2 anchovy fillets
Fresh cracked black pepper

Throw it all in a mini chopped and pulse until well combined.