Description
A savory-sweet fall dish featuring tender 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 fresh 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 until caramelized and tender, stirring halfway through.
- While squash roasts, combine cranberries, maple syrup, and balsamic vinegar in a small saucepan. Simmer over medium heat for 8-10 minutes until cranberries burst and glaze thickens.
- Arrange roasted squash on a serving platter, drizzle with cranberry-maple glaze, and top with blue cheese and parsley.
Notes
You can customize the seasonings to taste.