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Roasted Butternut Squash with Cranberries, Walnuts, and Gorgonzola

Roasted 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.

This Butternut Squash with Cranberries, Walnuts, and Gorgonzola is the perfect holiday side dish. It’s packed with flavor, and the combination of sweet squash, tart cranberries, and tangy gorgonzola is absolutely delicious. Plus, it’s so easy to make, you’ll have more time to enjoy the holiday season with your loved ones.

The Cheese

Gorgonzola cheese is a type of Italian blue cheese that is known for its sharp, tangy flavor and creamy texture. It is made from cow’s milk and is aged for at least three months, during which time it develops its characteristic blue veins and pungent flavor.

Gorgonzola cheese adds a delicious tanginess to this dish that really enhances the overall flavor. Its sharp, tangy flavor balances out the sweetness of the butternut squash and cranberries, and it adds a rich creaminess to the dish as well. The cheese also has a slightly pungent, salty taste that helps to bring out the flavors of the other ingredients.

In addition to its flavor, gorgonzola cheese also adds a nice visual appeal to the dish. Its blue-gray color and distinctive veining make it a striking ingredient, and it looks especially beautiful when paired with the orange of the butternut squash and the red of the cranberries.

The Nuts

The walnuts add a nice crunch and texture to the dish. Their slightly bitter, nutty flavor also complements the other ingredients well, adding depth and complexity. Walnuts are a good source of healthy fats, protein, and other nutrients, making them a nutritious and tasty addition.

In addition to their flavor and texture, walnuts also add a nice visual appeal to the dish. Their dark color and distinctive shape make them a beautiful ingredient, and they look especially nice when paired with the other colorful ingredients.

The Berries

The cranberries add a nice tartness and sweetness that helps to balance out the other flavors in the dish. Their bright red color also adds a beautiful visual appeal.

See Also

Cranberries are a type of small, tart fruit that is native to North America. They are often used in cooking and baking because of their tart flavor and vibrant color. In this dish, the cranberries add a nice contrast to the sweetness of the butternut squash and the tanginess of the gorgonzola cheese.

Cranberries are also a good source of antioxidants and other nutrients, making them a healthy and tasty ingredient. They are high in vitamin C, fiber, and manganese, and they have been shown to have numerous health benefits, such as supporting a healthy immune system and helping to prevent certain types of cancer.

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.

Butternut Squash with Cranberries, Walnuts, and Gorgonzola

Deborah Mele
Simply roasted with olive oil, this butternut squash makes a beautiful holiday side with toasted nuts, dried cranberries, and creamy gorgonzola.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Side
Servings 4 to 6 servings

Ingredients
  

  • 1 Medium to Large Butternut Squash Peeled & Cut Into 1 to 1 1/2-inch Dice
  • 2 Tablespoons Olive Oil
  • Sea Salt & Black Pepper
  • 1 1/2 Teaspoons Finely Chopped Fresh Rosemary
  • 1/2 Cup Chopped Walnuts
  • 1/2 Cup Dried Cranberries
  • 1/2 Cup Gorgonzola Crumbles
  • 2 Teaspoons Chestnut Honey Optional
  • Cracked Black Pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with aluminum foil, and toss the diced squash with the oil, salt, pepper, and rosemary.
  • Spread the squash over the baking sheet, and bake for 15 minutes.
  • Remove the pan from the oven, and turn the squash over with a spatula.
  • Bake the squash for 15 minutes more, then sprinkle with the chopped walnuts.
  • Bake another 10 minutes then remove from the over and let cool on the baking sheet for 10 minutes.
  • Add the cranberries and cheese crumbles to the squash and lightly toss.
  • Sprinkle with the chestnut honey, then spoon into a serving bowl.
  • Top the squash with some black pepper and serve warm or at room temperature.
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