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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- 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.
- 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.
- 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.
- Assemble: Transfer the roasted butternut squash to a serving dish. Drizzle the warm cranberry-balsamic glaze over the squash evenly.
- Add Toppings: Sprinkle the crumbled Gorgonzola cheese over the glazed squash. If desired, add toasted walnuts on top for added texture and nutty flavor.
- 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
