Description
A delicious fall dish featuring caramelized butternut squash topped with creamy gorgonzola cheese and a sweet-tart cranberry-balsamic glaze.
Ingredients
Scale
- 2 pounds butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated.
- Spread the squash on a baking sheet and roast for 25-30 minutes, or until caramelized and tender.
- In a small saucepan, combine dried cranberries, balsamic vinegar, and honey. Simmer over low heat for 5 minutes until thickened.
- Remove squash from oven and sprinkle with gorgonzola cheese.
- Drizzle the cranberry-balsamic glaze over the squash and serve immediately.
Notes
This dish pairs well with roasted meats or as a vegetarian main. For a vegan version, substitute gorgonzola with a plant-based cheese alternative.
Nutrition
- Calories: 280
- Sugar: 15g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 6g