Description
This dish features caramelized butternut squash paired with creamy gorgonzola and a tangy cranberry-balsamic glaze, perfect for a festive meal.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 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 chopped walnuts
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes 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 sprinkle with gorgonzola cheese.
- Drizzle the cranberry-balsamic glaze over the squash and top with chopped walnuts.
- Serve warm.
Notes
For a vegan version, substitute gorgonzola with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g