Description
A sweet and savory side dish featuring roasted butternut squash and sweet potatoes, topped with tangy blue cheese, crunchy walnuts, and a vibrant cranberry-orange glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup walnuts, toasted
- 1/2 cup crumbled blue cheese
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup honey
- 1 teaspoon orange zest
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash and sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
- While roasting, prepare the glaze: In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Simmer over medium heat until cranberries burst and sauce thickens, about 10 minutes.
- Arrange roasted squash and sweet potatoes on a serving platter. Drizzle with cranberry-orange glaze, then sprinkle with toasted walnuts and crumbled blue cheese.
- Serve warm as a side dish or over greens for a hearty salad.
Notes
You can customize the seasonings to taste.