As the leaves turn golden and the air turns crisp, there’s nothing quite like the sweet and savory aroma of Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze to evoke that cozy fall feeling. This dish marries the nutty sweetness of roasted butternut squash with the sharp creaminess of Gorgonzola cheese, topped off with a tangy cranberry-balsamic glaze that brings everything together impeccably. It’s the perfect accompaniment for holiday gatherings or a comforting weeknight dinner.
What makes this recipe stand out is its simplicity and elegance. With just a few ingredients, you can create a dish that not only looks stunning but also offers a delightful explosion of flavors. The caramelization of the squash enhances its natural sweetness, while the tart cranberries cut through the richness of the cheese, resulting in a balanced flavor profile that pleases the palate. Plus, it’s a wonderful way to incorporate seasonal produce into your meals!
Why You’ll Love This Caramelized Butternut Squash with Gorgonzola
- Flavorful Balance: The different elements of this dish—sweet, savory, and tart—complement each other perfectly.
- Easy Preparation: With straightforward steps and minimal prep time, this recipe is accessible for both novice and experienced cooks.
- Health Benefits: Butternut squash is rich in vitamins A and C, while cranberries are known for their antioxidants.
- Versatile Pairing: This dish pairs well with a variety of mains, making it a great side for holiday feasts or everyday dinners.
- Visual Appeal: The vibrant colors of the squash, cranberries, and Gorgonzola make it not only tasty but also visually stunning.
Preparation Phase & Tools to Use
Before diving into this delicious recipe, preparing your kitchen and workspace is essential. For this dish, you’ll need a few basic kitchen tools:
- Cutting Board and Knife: For peeling and cubing the butternut squash.
- Baking Sheet: Line it with parchment paper for easy cleanup and to prevent sticking.
- Small Pan: You’ll need this for simmering the cranberries and balsamic vinegar.
- Measuring Spoons: For accurate ingredient measurement, especially for the balsamic vinegar and honey/maple syrup.
- Spatula: To toss the squash and flip it while roasting.
Setting everything up beforehand will streamline your cooking process and ensure that things run smoothly!
Ingredients
- 1 tablespoon honey or maple syrup
- 1 medium butternut squash (about 900 g), peeled and cubed
- 2 tablespoons olive oil
- 100 g Gorgonzola cheese, crumbled
- 1/4 teaspoon black pepper
- 2 tablespoons toasted walnuts (optional)
- 1/2 cup dried cranberries
- 1/2 teaspoon sea salt
- 1/4 cup balsamic vinegar
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This temperature is ideal for roasting the squash, ensuring it becomes caramelized and tender. While the oven heats up, prepare your baking sheet by lining it with parchment paper to make cleanup a breeze and prevent sticking.
Step 2: Prepare the Butternut Squash
Next, take your peeled and cubed butternut squash and place it in a large mixing bowl. Drizzle 2 tablespoons of olive oil over the squash, followed by the honey or maple syrup, sea salt, and black pepper. Toss the squash well using your hands or a spatula, making sure each piece is evenly coated with the oil and seasoning. This will not only add flavor but also help the squash caramelize beautifully when roasted.
Step 3: Roast the Squash
Spread the seasoned squash cubes in a single layer on your prepared baking sheet. If they overlap, the squash will steam instead of roast, so give them enough space. Place the baking sheet in the oven and roast the squash for 25–30 minutes. Halfway through, use a spatula to flip the pieces, ensuring even cooking and browning. The squash is ready when it is tender and golden brown.
Step 4: Make the Cranberry-Balsamic Glaze
While the squash roasts, prepare the cranberry-balsamic glaze. In a small saucepan, combine the dried cranberries and the balsamic vinegar over medium heat. Allow the mixture to simmer for about 5–7 minutes. Stir occasionally until the glaze thickens slightly, infusing the cranberries with the rich, tangy flavor of the balsamic vinegar. This glossy sauce will enhance the sweetness of the squash and add a delicious contrast to the creamy Gorgonzola.
Step 5: Assembling the Dish
Once the squash is done roasting, remove it from the oven and transfer it to a serving dish. Drizzle the warm cranberry glaze generously over the top. Next, sprinkle crumbled Gorgonzola cheese across the dish, allowing its richness to melt slightly into the warm squash. If using, add the toasted walnuts for a delightful crunch. Serve your Caramelized Butternut Squash warm and enjoy the wonderful flavors!
Variations
- Protein: Add cooked chicken or turkey to make this a heartier dish. You could also top it with shredded pork or steak for a complete meal.
- Vegetables: Feel free to toss in other roasted vegetables like Brussels sprouts, carrots, or sweet potatoes to enhance the mix—each adds its own unique flavor.
- Spices: Experiment with spices like cinnamon, nutmeg, or even a pinch of chili powder for a little heat. These can elevate the dish even further!
Cooking Notes
- Ensure the butternut squash is evenly cut into similar-sized cubes for uniform cooking. If they’re too large, some may end up undercooked.
- For a more intense flavor, allow the balsamic glaze to simmer longer until it reaches your desired thickness, but be careful not to let it burn.
Serving Suggestions
- Pair this dish with roasted or grilled meats like chicken, turkey, or pork chops for a delicious autumn meal.
- Serve alongside a fresh green salad dressed with a light vinaigrette to balance the richness of the dish.
Tips
- If you’re short on time, you can use pre-cut butternut squash available in stores; just adjust the roasting time as necessary.
- For a vegan version, substitute Gorgonzola with a plant-based cheese or simply omit it altogether.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: 250
- Protein: 7g
- Sodium: 400mg
FAQs
Can I make this recipe ahead of time?
Yes! You can roast the butternut squash and make the cranberry glaze ahead of time. Store them separately in the fridge and combine them just before serving.
What can I serve this dish with?
This caramelized butternut squash pairs beautifully with meats like turkey, chicken, or even fish, as well as vegetarian options like quinoa or lentils.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I use fresh cranberries?
Yes, you can use fresh cranberries! Just cook them longer until they burst and soften in the balsamic vinegar.
Conclusion
In summary, Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze is a versatile, delicious, and visually appealing dish that captures the essence of fall. The flavors harmonize beautifully, making it a perfect addition to any meal. Whether you’re preparing for a holiday feast or just looking for a comforting side dish, this recipe will certainly impress your family and friends. Don’t hesitate to experiment with variations or share your own twist! We hope you enjoy making this dish as much as you will enjoy devouring it. Please share your thoughts in the comments or let us know how your creation turned out!
Print
Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A delightful harmony of roasted butternut squash, creamy Gorgonzola, and a tangy cranberry-balsamic glaze.
Ingredients
- 1 tablespoon honey or maple syrup
- 1 medium butternut squash (about 900 g), peeled and cubed
- 2 tablespoons olive oil
- 100 g Gorgonzola cheese, crumbled
- 1/4 teaspoon black pepper
- 2 tablespoons toasted walnuts (optional)
- 1/2 cup dried cranberries
- 1/2 teaspoon sea salt
- 1/4 cup balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). Prepare your baking sheet by lining it with parchment paper.
- In a large mixing bowl, combine the cubed butternut squash with olive oil, honey or maple syrup, sea salt, and black pepper. Toss until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through.
- In a small saucepan, simmer the dried cranberries with balsamic vinegar over medium heat for 5–7 minutes until slightly thickened.
- Once roasted, transfer the squash to a serving dish, drizzle with cranberry glaze, sprinkle with Gorgonzola, and add walnuts if using. Serve warm.
Notes
For a vegan version, substitute Gorgonzola with a plant-based cheese or omit. Use pre-cut butternut squash for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 250 kcal
- Sodium: 400 mg
- Protein: 7 g