Description
A savory-sweet dish featuring caramelized butternut squash topped with creamy gorgonzola cheese and a tangy cranberry-balsamic glaze.
Ingredients
Scale
- 2 pounds butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup gorgonzola cheese, crumbled
- 1/2 cup fresh cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/4 cup walnuts, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway, until caramelized and tender.
- In a small saucepan, combine cranberries, balsamic vinegar, and honey. Simmer over medium heat for 10 minutes until thickened.
- Remove squash from oven and top with gorgonzola cheese and chopped walnuts.
- Drizzle with the cranberry-balsamic glaze before serving.
Notes
For a vegan version, substitute gorgonzola with a plant-based cheese alternative.
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g