Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze
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Caramelized butternut squash with Gorgonzola and cranberry-balsamic glaze is a cozy yet elegant fall side dish that’s both festive and comforting.
- Prep time
- 10 minutes
- Cook time
- 30 minutes
- Total time
- 40 minutes
- Yield
- 4 servings
Ingredients
1 medium butternut squash (900 g), peeled, seeded, cubed 2 tbsp olive oil 1 tbsp honey or maple syrup 1/2 tsp sea salt 1/4 tsp black pepper 1/2 cup dried cranberries 1/4 cup balsamic vinegar 100 g Gorgonzola cheese, crumbled 2 tbsp toasted walnuts (optional)Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Step 2: Toss cubed squash with olive oil, honey, salt, and pepper.
- Step 3: Spread squash evenly and roast 25–30 minutes, flipping halfway.
- Step 4: Simmer balsamic vinegar and cranberries for 5–7 minutes until thickened.
- Step 5: Transfer roasted squash to a serving dish.
- Step 6: Drizzle with cranberry-balsamic glaze.
- Step 7: Top with Gorgonzola and walnuts.
- Step 8: Serve warm.
Notes
Best served immediately after roasting. Store leftovers separately from glaze and cheese for up to 3 days.Nutrition
- Calories
- 220
- Fat
- 11 g
- Saturated fat
- 4 g
- Sugar
- 14 g
- Sodium
- 290 mg
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fiber
- 4 g