Description
A sweet and savory side dish featuring tender butternut squash, tangy Gorgonzola, and a rich cranberry-balsamic glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, brown sugar, salt, and pepper.
- Spread squash in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While squash roasts, combine balsamic vinegar, honey, and dried cranberries in a small saucepan. Simmer over medium heat until reduced to a syrupy glaze, about 8-10 minutes.
- Transfer roasted squash to a serving dish, drizzle with cranberry-balsamic glaze, and top with crumbled Gorgonzola and fresh thyme.
Notes
You can customize the seasonings to taste.