Description
A savory-sweet side dish featuring tender, caramelized butternut squash topped with creamy Gorgonzola and a tangy 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
- 2 tablespoons 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, 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. Top with crumbled Gorgonzola, drizzle with cranberry-balsamic glaze, and sprinkle with fresh thyme.
Notes
You can customize the seasonings to taste.