Description
Sweet caramelized butternut squash meets tangy Gorgonzola and a glossy cranberry-balsamic glaze in this show-stopping side dish. It’s cozy, colorful, and surprisingly easy—perfect for holiday dinners or a weeknight treat.
Ingredients
- 1 medium butternut squash (about 900 g), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil (30 mL)
- 1 tablespoon honey or maple syrup (15 mL)
- ½ teaspoon sea salt (3 g)
- ¼ teaspoon black pepper (1 g)
- ½ cup dried cranberries (60 g)
- ¼ cup balsamic vinegar (60 mL)
- 100 g Gorgonzola cheese, crumbled
- 2 tablespoons toasted walnuts (20 g), optional
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss butternut squash cubes with olive oil, honey, sea salt, and black pepper. Spread evenly on the baking sheet.
Roast for 25–30 minutes, flipping halfway, until the squash is caramelized and fork-tender.
While squash roasts, simmer balsamic vinegar and dried cranberries in a small saucepan for 5–7 minutes until reduced to a syrupy glaze.
Transfer roasted squash to a serving platter. Drizzle with the cranberry-balsamic glaze, sprinkle with Gorgonzola, and top with walnuts if desired.
Serve warm and enjoy!
Notes
For a milder flavor, swap Gorgonzola with goat cheese or feta.
Maple syrup gives a deeper, earthy sweetness, while honey is lighter and floral—both work beautifully.
Add a sprinkle of rosemary, thyme, or sage before roasting for extra flavor.
Best enjoyed warm, but can also be served at room temperature for potlucks or buffets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Holiday-Inspired
Nutrition
- Serving Size: 1 cup (¼ of recipe)
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4g
- Protein: 5 g
- Cholesterol: 15 mg