Description
A savory-sweet side dish featuring tender butternut squash caramelized to perfection, topped with creamy Gorgonzola and a tangy cranberry-balsamic glaze.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1/2 cup crumbled Gorgonzola cheese
- 2 tbsp fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, brown sugar, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, stirring halfway, until squash is tender and caramelized at the edges.
- While squash roasts, combine dried cranberries, balsamic vinegar, and honey in a small saucepan. Simmer over medium heat for 5-7 minutes until slightly thickened.
- Transfer roasted squash to a serving platter. Drizzle with cranberry-balsamic glaze, then sprinkle with Gorgonzola and fresh thyme before serving.
Notes
You can customize the seasonings to taste.