Description
This elegant yet easy side dish features sweet caramelized butternut squash, tangy Gorgonzola cheese, and a tart cranberry-balsamic glaze. Perfect for fall dinners and holiday feasts.
Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup dried cranberries
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 1/2 cup crumbled Gorgonzola cheese
- Salt and freshly ground black pepper, to taste
- Fresh sage leaves for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss butternut squash cubes with olive oil, salt, and pepper.
- Spread squash in a single layer on a baking sheet.
- Roast for 25-30 minutes or until caramelized and tender, stirring once halfway.
- Meanwhile, in a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half and syrupy, about 5-7 minutes. Remove from heat and stir in dried cranberries.
- When squash is done, transfer to a serving platter.
- Drizzle with cranberry-balsamic glaze.
- Sprinkle with Gorgonzola cheese and fresh sage if desired.
- Serve warm.
Notes
Tip: For extra caramelization, use a cast-iron skillet and roast at high heat. Gorgonzola can be substituted with blue cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 30g
- Protein: 6g