Oven, Stovetop, Frying pan, Loaf pan
Preheat the oven to 350°F. Cook the bacon in a pan over medium-high heat for 2-3 min.
Peel & mince the onion.
Chop the cooked bacon. Set it aside.
Wash, trim & peel the squash. Remove the seeds. Then cut the squash into cubes.
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.
In a small bowl, lightly beat the eggs with the oil, salt & pepper.
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.
Remove the squash & onions from the heat.
Add them to the batter. Also add the cooked bacon & crumbled blue cheese. Gently fold it all together.
Pour the batter into a greased or parchment-lined loaf pan. Sprinkle the remaining chopped hazelnuts over top.
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!
Let it cool before slicing. Serve & enjoy!
Average estimated amount for one serving
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.