Description
A savory-sweet side dish featuring roasted butternut squash rounds topped with tangy blue cheese, chewy dried apricots, and crunchy pistachios.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled blue cheese
- 1/3 cup chopped dried apricots
- 1/4 cup chopped pistachios
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss butternut squash rounds with olive oil, maple syrup, smoked paprika, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until squash is tender and caramelized at the edges.
- Remove from oven and top each round with blue cheese, dried apricots, and pistachios. Return to oven for 2-3 minutes to slightly melt the cheese.
- Garnish with fresh thyme and serve warm.
Notes
You can customize the seasonings to taste.