Description
Simply roasted with olive oil, this butternut squash makes a beautiful holiday side with toasted nuts, dried cranberries, and creamy gorgonzola.
Ingredients
Scale
- 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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side