Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic
A delightful dish that beautifully marries sweet and savory flavors, perfect as a side or appetizer.
Ingredients
For the squash
- 1 small butternut squash (about 1.5 lb / 700 g), peeled and cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt & pepper, to taste
For the topping
- 1/4 cup crumbled Gorgonzola cheese
- 2 tbsp dried cranberries
- 1 tbsp balsamic glaze or reduction
Optional garnish
- fresh thyme leaves for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, maple syrup, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway, until the squash is caramelized and tender.
Serving
- Transfer roasted squash to a serving bowl or platter.
- Top with crumbled Gorgonzola and sprinkle with dried cranberries.
- Drizzle balsamic glaze over the top and garnish with thyme leaves.
- Serve warm or at room temperature.
Notes
This dish pairs wonderfully with a simple arugula salad or roasted chicken. If you have leftovers, store in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.