Butternut-Blue Cheese Loaf

Fall flavors beautifully baked into a savory cake!

15 minutesPrep time
50 minutesCook time
709 cal.Per serving


Oven, Stovetop, Frying pan, Loaf pan



Step 1

Preheat the oven to 350°F. Cook the bacon in a pan over medium-high heat for 2-3 min.

Yellow onion

Step 2

Peel & mince the onion.


Step 3

Chop the cooked bacon. Set it aside.

Butternut squash

Step 4

Wash, trim & peel the squash. Remove the seeds. Then cut the squash into cubes.

Thyme (dried)
Butternut squash
Yellow onion

Step 5

Warm the pan with the bacon drippings over medium heat. Add the onion, squash, thyme, salt & pepper. Cook, stirring for 5-7 min. The squash should be fork-tender.

Olive oil

Step 6

In a small bowl, lightly beat the eggs with the oil, salt & pepper.

Baking powder
Flour (all-purpose)

Step 7

Add the baking powder, flour & half of the hazelnuts to the egg & oil. Mix to combine. If too thick, add 0.25 cup of water.

Butternut squash
Yellow onion

Step 8

Remove the squash & onions from the heat.

Blue cheese
Butternut squash
Yellow onion

Step 9

Add them to the batter. Also add the cooked bacon & crumbled blue cheese. Gently fold it all together.


Step 10

Pour the batter into a greased or parchment-lined loaf pan. Sprinkle the remaining chopped hazelnuts over top.

Step 11

Bake for 40-50 min at 350°F. When the tip of a knife inserted into the center comes out clean, the loaf is done!

Step 12

Let it cool before slicing. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy709 cal.

On average, one serving of the recipe "Butternut-Blue Cheese Loaf" contains 709 Energy, 48 g of Fat, 53 g of Carbohydrates, 19 g of Protein, 5 g of Fiber.

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Butternut-Blue Cheese Loaf