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Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

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

Scale
    • 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

 

    • 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

  1. 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.
  2. 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.
  3. 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.

Notes

  • Swap Gorgonzola for goat cheese, blue cheese, or feta.
  • Add toasted nuts like pecans or walnuts for crunch.
  • Make it vegan by skipping the cheese and using maple syrup instead of honey.
  • Roast squash and make glaze ahead—assemble just before serving.
  • Author: Selena Trump
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 230
  • Sugar: 10g
  • Sodium: 280mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 10mg

Keywords: butternut squash, gorgonzola, cranberry glaze, fall side dish, Thanksgiving