Butternut squash with bacon and blue cheese

6 cups peeled, diced butternut squash
1⁄2 teaspoon coarse salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
5 shallots, diced
3 cloves garlic, minced
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1⁄4 to 1⁄2 cup crumbled blue cheese, depending on preference
1⁄2 cup crumbled cooked bacon

Preheat oven to 425°F.
Toss butternut squash with olive oil, salt and pepper on a large, rimmed baking sheet, and roast until squash is soft and edges are golden brown and crisp, about 20 minutes, stirring halfway through. Set aside.
Heat butter in a large sauté pan over medium heat. Add shallots. Cook, stirring often, until shallots are soft and golden. Add garlic, stirring to combine. Cook until fragrant, about 2 minutes. Remove from heat.
Toss cooked shallot and garlic with butternut squash. Fold in thyme, sage, blue cheese and bacon. Serve immediately.
Cook’s note: Squash can be roasted a day ahead and reheated in the skillet with the garlic and shallot.

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