Description
A delightful fall recipe featuring caramelized butternut squash topped with creamy gorgonzola 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 cranberry sauce
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the 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, or until caramelized and tender.
- In a small saucepan, combine cranberry sauce and balsamic vinegar; simmer over low heat for 5 minutes to create the glaze.
- Remove squash from oven, top with crumbled gorgonzola, and drizzle with the cranberry-balsamic glaze before serving.
Notes
This dish pairs well with poultry or as a standalone vegetarian option. Adjust sweetness by varying the cranberry sauce amount.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 15g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 6g