Sweet, savory, creamy, and tangy—this roasted butternut squash dish with Gorgonzola and cranberry-balsamic glaze is the showstopping fall side everyone will remember.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
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- For the squash:
- 1 large butternut squash (about 2–2.5 lbs), peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or brown sugar
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
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- For the glaze:
- 1/2 cup balsamic vinegar
- 1/2 cup cranberry juice (unsweetened if possible)
- 2 tablespoons honey or maple syrup
- Optional: pinch of rosemary or thyme
- For topping:
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup dried cranberries
- Fresh parsley, thyme, or sage for garnish (optional)
Instructions
- Roast the butternut squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, maple syrup (or brown sugar), cinnamon, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping once, until caramelized and tender.
- Make the glaze: While squash roasts, combine balsamic vinegar, cranberry juice, and honey in a small saucepan. Bring to a boil, then reduce to a simmer. Cook 10–15 minutes until thickened and syrupy. Remove from heat.
- Assemble: Arrange roasted squash on a serving platter. Drizzle with glaze, sprinkle with Gorgonzola, cranberries, and herbs if using. Serve warm or at room temperature.
