Description
A delightful harmony of roasted butternut squash, creamy Gorgonzola, and a tangy cranberry-balsamic glaze.
Ingredients
Scale
- 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