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Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

Roasted butternut squash caramelized with honey or maple syrup, drizzled with a cranberry-balsamic glaze, and topped with creamy Gorgonzola and optional toasted walnuts for a festive side dish.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium butternut squash (about 900 g), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/4 cup balsamic vinegar
  • 100 g Gorgonzola cheese, crumbled
  • 2 tablespoons toasted walnuts (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Toss cubed squash with olive oil, honey, salt, and pepper.
  3. Spread squash evenly on the baking sheet and roast for 25–30 minutes, flipping halfway.
  4. In a small saucepan, simmer balsamic vinegar and cranberries for 5–7 minutes until thickened.
  5. Transfer roasted squash to a serving dish.
  6. Drizzle the cranberry-balsamic glaze over the squash.
  7. Top with crumbled Gorgonzola and toasted walnuts if using.
  8. Serve warm.

Notes

  • You can substitute feta or blue cheese for Gorgonzola if preferred.
  • For a vegan option, omit cheese or use a dairy-free alternative.
  • Pairs beautifully with roasted meats or as part of a holiday spread.
  • Author: Melania
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 portion
  • Calories: 210
  • Sugar: 14g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 15mg

Keywords: butternut squash, gorgonzola, cranberry balsamic glaze, holiday side dish