Description
A savory-sweet side dish featuring tender roasted butternut squash, tangy gorgonzola crumbles, and a vibrant cranberry-balsamic glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and pepper.
- Spread squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- Meanwhile, in a small saucepan, combine balsamic vinegar, honey, and dried cranberries. Simmer over medium heat until slightly thickened, about 5-7 minutes.
- Transfer roasted squash to a serving platter. Drizzle with cranberry-balsamic glaze and top with crumbled gorgonzola.
Notes
You can customize the seasonings to taste.