Description
A savory and sweet fall dish featuring roasted butternut squash, tangy blue cheese, and a glossy cranberry-maple glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until squash is tender and caramelized at the edges.
- While squash roasts, combine cranberries, maple syrup, and balsamic vinegar in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.
- Transfer roasted squash to a serving dish, drizzle with cranberry-maple glaze, and top with blue cheese and parsley before serving.
Notes
You can customize the seasonings to taste.