Gorgonzola and Cranberry-Balsamic Glaze Recipe
This delightful recipe features caramelized butternut squash roasted to perfection, topped with tangy Gorgonzola cheese and drizzled with a sweet and tangy cranberry-balsamic glaze. Finished with optional fresh thyme or chopped walnuts, it offers a perfect balance of savory, sweet, and tart flavors, making it an elegant side dish for fall and winter meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Butternut Squash
- 4 cups butternut squash, peeled and cubed (600 g)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (2 g)
Gorgonzola
- 3 oz gorgonzola cheese, crumbled (85 g)
Cranberry-Balsamic Glaze
- 1/2 cup cranberry sauce (120 g)
- 2 tablespoons balsamic vinegar (30 ml)
- 1 tablespoon honey or maple syrup (15 ml)
Optional Garnish
- Fresh thyme
- Chopped walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toss and Roast Butternut Squash: In a large bowl, toss the peeled and cubed butternut squash with olive oil, salt, and black pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet and roast in the oven for 25 to 30 minutes, or until tender and caramelized, stirring halfway through for even cooking.
- Make Cranberry-Balsamic Glaze: While the squash roasts, combine the cranberry sauce, balsamic vinegar, and honey (or maple syrup) in a small saucepan. Warm over low heat, stirring frequently, until the mixture is smooth, heated through, and glossy, about 5 minutes. Remove from heat.
- Assemble the Dish: Transfer the roasted butternut squash to a serving dish. Sprinkle the crumbled Gorgonzola cheese evenly over the top. Drizzle the warm cranberry-balsamic glaze generously over the cheese and squash.
- Garnish and Serve: Optionally, garnish the dish with fresh thyme sprigs or a sprinkle of chopped walnuts for added texture and flavor. Serve warm and enjoy this flavorful side dish.
Notes
- For a vegan version, substitute Gorgonzola with a vegan blue cheese alternative and use maple syrup instead of honey.
- Chopped walnuts add a delightful crunch and can be toasted briefly for extra flavor.
- The dish pairs beautifully with roasted poultry, pork, or a hearty salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
- Adjust the sweetness in the glaze by adding more or less honey/maple syrup according to taste.
Nutrition
- Serving Size: 1/4 of recipe (approx. 180 g)
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: butternut squash recipe, caramelized squash, Gorgonzola cheese, cranberry balsamic glaze, roasted vegetables, fall side dish, winter recipe, easy vegetable side