Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze Recipe

Introduction

This caramelized butternut squash dish combines the natural sweetness of roasted squash with tangy cranberry-balsamic glaze and creamy Gorgonzola cheese. It’s a flavorful side that’s perfect for autumn dinners or holiday gatherings.

Ingredients

• 1 medium butternut squash (about 900 g), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/4 cup balsamic vinegar
• 100 g Gorgonzola cheese, crumbled
• 2 tablespoons toasted walnuts (optional)

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed butternut squash with olive oil, honey or maple syrup, sea salt, and black pepper until evenly coated.
3. Step 3: Spread the squash evenly on the prepared baking sheet and roast for 25–30 minutes, flipping the pieces halfway through cooking.
4. Step 4: While the squash roasts, combine the dried cranberries and balsamic vinegar in a small saucepan. Simmer for 5–7 minutes until the mixture thickens into a glaze.
5. Step 5: Transfer the roasted squash to a serving dish.
6. Step 6: Drizzle the warm cranberry-balsamic glaze over the roasted squash.
7. Step 7: Sprinkle crumbled Gorgonzola cheese over the top and add toasted walnuts if desired.
8. Step 8: Serve warm and enjoy.

Tips & Variations

• For a nut-free version, omit the walnuts or substitute with toasted pumpkin seeds for extra crunch.
• Use maple syrup instead of honey for a vegan-friendly option.
• Adding a sprinkle of fresh thyme or rosemary before roasting enhances the savory aroma.
• If you prefer a milder cheese, substitute Gorgonzola with feta or goat cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The glaze may thicken upon cooling; stir in a splash of water or balsamic vinegar when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the squash and prepare the glaze in advance, then assemble just before serving to maintain freshness and texture.

What can I substitute for Gorgonzola if I don’t like blue cheese?

Feta or goat cheese are great alternatives that provide creaminess without the strong blue cheese flavor.

Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze Recipe

---

★★★★★

4.8 from 50 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A deliciously sweet and savory dish featuring caramelized roasted butternut squash, topped with tangy Gorgonzola cheese and a vibrant cranberry-balsamic glaze, finished with optional toasted walnuts for a crunchy contrast. Perfect as a side dish or a light vegetarian main.

---

Ingredients

Scale 1x2x3x

Butternut Squash

• 1 medium butternut squash (about 900 g), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Cranberry-Balsamic Glaze

• 1/2 cup dried cranberries
• 1/4 cup balsamic vinegar

Toppings

• 100 g Gorgonzola cheese, crumbled
• 2 tablespoons toasted walnuts (optional)

---

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
2. Toss Squash: In a bowl, combine the cubed butternut squash with olive oil, honey or maple syrup, sea salt, and black pepper, making sure each piece is evenly coated for balanced caramelization and seasoning.
3. Roast Squash: Spread the coated squash evenly on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, flipping halfway through to ensure even caramelization and tenderness.
4. Make Glaze: While the squash roasts, in a small saucepan, gently simmer the balsamic vinegar and dried cranberries over medium heat for 5–7 minutes until the mixture thickens and the cranberries soften, creating a sweet and tangy glaze.
5. Assemble: Transfer the roasted butternut squash to a serving dish. Drizzle the warm cranberry-balsamic glaze over the squash evenly.
6. Add Toppings: Sprinkle the crumbled Gorgonzola cheese over the glazed squash. If desired, add toasted walnuts on top for added texture and nutty flavor.
7. Serve: Serve the dish warm as a delightful side or vegetarian main course.

Notes

• For a vegan option, substitute honey with maple syrup and use a vegan cheese alternative instead of Gorgonzola.
• To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often.
• This dish pairs well with roasted meats or as part of a fall-inspired vegetarian meal.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: caramelized butternut squash, Gorgonzola, cranberry balsamic glaze, roasted squash, fall side dish, vegetarian