Caramelized Butternut Squash with Gorgonzola and Cranberry-B

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

• 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)

Wskazówki

Preheat oven to 400°F (200°C) and line a baking sheet with parchment. <

p id=”instruction-step-2″ style=”margin-bottom: 1em”>2. Toss cubed squash with olive oil, honey, salt, and pepper.

p id=”instruction-step-3″ style=”margin-bottom: 1em”>3. Spread squash evenly on the baking sheet and roast for 25–30 minutes, flipping halfway.

id=”instruction-step-4″ style=”margin-bottom: 1em”>4. In a small saucepan, simmer balsamic vinegar and cranberries for 5–7 minutes until thickened.

=”instruction-step-5″ style=”margin-bottom: 1em”>5. Transfer roasted squash to a serving dish.

=”instruction-step-6″ style=”margin-bottom: 1em”>6. Drizzle the cranberry-balsamic glaze over the squash.

=”instruction-step-7″ style=”margin-bottom: 1em”>7. Top with crumbled Gorgonzola and toasted walnuts if using.

=”instruction-step-8″ style=”margin-bottom: 1em”>8. Serve warm.