Ingredients
1 medium butternut squash (about 2 pounds / 900 g), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil (30 mL)
1 tablespoon honey or maple syrup (15 mL)
½ teaspoon sea salt (3 g)
¼ teaspoon black pepper (1 g)
½ cup dried cranberries (60 g)
2 oz gorgonzola cheese, crumbled (about 55 g)
½ cup balsamic vinegar (120 mL)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss squash cubes with olive oil, honey or maple syrup, salt, and black pepper until coated.
Spread squash on the baking sheet in a single layer. Roast 25–30 minutes, flipping halfway through, until caramelized and fork-tender.
In a small saucepan, simmer balsamic vinegar over medium heat until reduced by half and syrupy, 10–12 minutes. Stir in dried cranberries and let them plump.
Transfer roasted squash to a serving platter. Drizzle with cranberry-balsamic glaze and top with crumbled gorgonzola. Serve warm.
Notes
Cut squash into uniform 1-inch cubes for even roasting. Don’t overcrowd the pan—space helps caramelization. Try maple syrup for a richer flavor. For extra texture, add toasted walnuts or pecans on top.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: side dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: butternut squash, gorgonzola, balsamic glaze, cranberry, holiday side dish