Description
A savory-sweet side 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, turning halfway, until squash is tender and edges are caramelized.
- While squash roasts, combine balsamic vinegar, honey, and dried cranberries in a small saucepan. Simmer over low heat until glaze thickens slightly, about 5 minutes.
- Transfer roasted squash to a serving dish, drizzle with cranberry-balsamic glaze, and top with Gorgonzola crumbles and fresh thyme.
Notes
You can customize the seasonings to taste.