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A delicious plate of Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash (about 900 g), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/4 cup balsamic vinegar
  • 100 g Gorgonzola cheese, crumbled
  • 2 tablespoons toasted walnuts (optional)

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Toss cubed squash with olive oil, honey, salt, and pepper.
  3. Spread squash evenly on the baking sheet and roast for 25–30 minutes, flipping halfway.
  4. In a small saucepan, simmer balsamic vinegar and cranberries for 5–7 minutes until thickened.
  5. Transfer roasted squash to a serving dish.
  6. Drizzle the cranberry-balsamic glaze over the squash.
  7. Top with crumbled Gorgonzola and toasted walnuts if using.
  8. Serve warm.

Notes

  • For a nut-free version, simply omit the walnuts.