Butternut Squash with Cranberries, Walnuts, and Gorgonzola

Simply roasted with olive oil, this butternut squash makes a beautiful holiday side with toasted nuts, dried cranberries, and creamy gorgonzola.

Butternut Squash with Cranberries, Walnuts, and Gorgonzola

Thanksgiving is just a week or so away, and since I always spend a lot of time planning my holiday meals, I have been testing out a few new holiday sides this week. I love every variety of winter squash, but butternut squash is often my go-to squash for the fact it holds its shape and has a sweet flavor.

I baked my diced squash after tossing it in olive oil seasoned with salt, pepper, and finely chopped fresh rosemary. During the last few minutes of roasting, I added the chopped walnuts to the pan to toast them, and once everything cooled, I added the cranberries and crumbled gorgonzola cheese. To add an extra layer of flavor, I drizzled my squash combination with a teaspoon or two of chestnut honey that I brought back with me from our trip to Corsica. All this dish needed just before serving, was a sprinkling of cracked, black pepper. This side dish is delicious, and would be a great option to bring to a family, holiday get-together. Quite honestly, the flavors in this dish are so addictive; I could easily eat a big bowl of this as my main dish. In fact, I highly recommend doubling this recipe because it will go quickly!

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Butternut Squash with Cranberries, Walnuts, and Gorgonzola
 
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Simply roasted with olive oil, this butternut squash makes a beautiful holiday side with toasted nuts, dried cranberries, and creamy gorgonzola.
Author:
Recipe Type: Side
Serves: 4 to 6 servings
Ingredients
  • 1 Medium to Large Butternut Squash, Peeled & Cut Into 1 to 1½-inch Dice
  • 2 Tablespoons Olive Oil
  • Sea Salt & Black Pepper
  • 1½ Teaspoons Finely Chopped Fresh Rosemary
  • ½ Cup Chopped Walnuts
  • ½ Cup Dried Cranberries
  • ½ Cup Gorgonzola Crumbles
  • 2 Teaspoons Chestnut Honey (Optional)
  • Cracked Black Pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil, and toss the diced squash with the oil, salt, pepper, and rosemary.
  3. Spread the squash over the baking sheet, and bake for 15 minutes.
  4. Remove the pan from the oven, and turn the squash over with a spatula.
  5. Bake the squash for 15 minutes more, then sprinkle with the chopped walnuts.
  6. Bake another 10 minutes then remove from the over and let cool on the baking sheet for 10 minutes.
  7. Add the cranberries and cheese crumbles to the squash and lightly toss.
  8. Sprinkle with the chestnut honey, then spoon into a serving bowl.
  9. Top the squash with some black pepper and serve warm or at room temperature.

 

Deborah Mele

Deborah Mele is a self-taught cook whose passion for Italian cuisine began after living in Milan, Italy for 8 years. Although not Italian by birth, she became a true Italian by heart and palate. Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food. During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria so when they retired, Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests and give cooking classes.

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