Description
Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze is a cozy, elegant fall side dish featuring sweet roasted squash, creamy cheese, and tangy glaze.
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)
Instructions
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
– Use maple syrup for a deeper, earthier sweetness.
– Blue cheese or feta can replace Gorgonzola for a milder flavor.
– This dish is naturally gluten-free—just verify your balsamic vinegar label.
– Best served fresh, but can be made ahead and assembled just before serving.
– Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10
- Cook Time: 30
- Method: Roasted
- Cuisine: American