Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze
A delightful dish that combines sweet roasted butternut squash with tangy Gorgonzola cheese and a luscious cranberry-balsamic glaze, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 medium butternut squash (900 g), peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 100 g Gorgonzola cheese, crumbled
- 2 tbsp toasted walnuts (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, honey (or maple syrup), sea salt, and black pepper until well-coated.
Cooking
- Spread the seasoned squash evenly on the prepared baking sheet and roast for about 25–30 minutes, flipping halfway through.
- In a small saucepan, combine balsamic vinegar and dried cranberries; simmer on medium heat for 5–7 minutes until it thickens into a glaze.
Assembly
- Once the squash is tender and caramelized, transfer it to a serving dish and drizzle generously with the cranberry-balsamic glaze.
- Top with crumbled Gorgonzola cheese and optional toasted walnuts.
- Serve warm.
Notes
You can roast the squash in advance and reheat before serving. Fresh cranberries can be used instead of dried, but adjust sweetness accordingly. For a nut-free option, omit the walnuts.