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Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

A delicious fall dish featuring caramelized butternut squash topped with creamy gorgonzola and a sweet-tangy cranberry-balsamic glaze.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup gorgonzola cheese, crumbled
  • 1/2 cup fresh cranberries
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast in the preheated oven for 25-30 minutes, or until the squash is caramelized and tender.
  4. While the squash is roasting, prepare the glaze: In a small saucepan, combine cranberries, balsamic vinegar, and honey. Simmer over medium heat for 10 minutes until thickened.
  5. Remove the squash from the oven and sprinkle with gorgonzola cheese.
  6. Drizzle the cranberry-balsamic glaze over the squash and garnish with fresh thyme before serving.

Notes

This dish pairs well with poultry or as a standalone vegetarian option. Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 18g
  • Fat: 14g
  • Carbohydrates: 45g
  • Protein: 8g