Description
A savory and sweet autumn dish featuring tender butternut squash caramelized to perfection, 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
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- Fresh thyme leaves for garnish
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 on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until squash is tender and caramelized at the edges.
- While squash roasts, combine balsamic vinegar, honey, and dried cranberries in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.
- Transfer roasted squash to a serving platter. Sprinkle with Gorgonzola crumbles and drizzle with the cranberry-balsamic glaze.
- Garnish with fresh thyme leaves and serve warm as a side or light main dish.
Notes
You can customize the seasonings to taste.