Blue Cheese Acorn Squash



Serving size

1/2 small acorn squash
60 Minutes

This recipe can be multiplied and makes OK leftovers. Reheat gently.

Blue Cheese Acorn Squash


1 squash (4 inch dia) Acorn squash (about 1 pound)
1 spray Spray olive oil
1 1/2 ounce Blue cheese (crumbled)


Preheat the oven to 325°F.

Cut the squash in half and scoop out the seeds.

Spray a large skillet lightly with olive oil. Place the squash in the skillet cut side down and place the pan in the oven. Roast for about 35 - 40 minutes.

Remove the squash and let cool slightly. Slice each half as thinly as possible into crescents. Divide the crescents onto two oven proof plates or au gratin dishes. Arrange the crescents so that they overlap slightly.

Sprinkle the blue cheese across the top of the squash, distributing the cheese evenly between the two plates. Place the plates in the oven for about 5 minutes until the cheese is melted.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Blue cheese has been proven to be gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

This is one of those deceptively simple recipes that is so good. A bit of squash and a bit of cheese… cooking is supposed to be harder than this. Sometimes it is just this easy and delicious.

"Strange to see how a good dinner and feasting reconciles everybody."

Samuel Pepys, Diarist