Thanksgiving is just weeks away, and since I always spend a lot of time planning my holiday meals, I have been testing out a few new holiday sides this week. Since my arm is still in a cast and will be for another three weeks I had to enlist my helpful sous chef (otherwise known as my husband) to do the chopping for me. Have you ever tried to peel and dice a butternut squash with one arm? Not easy, I assure you! I love every variety of winter squash, but butternut squash is often my go-to squash for the fact it holds its shape and has a sweet flavor.
I baked my diced squash after tossing it in olive oil seasoned with salt, pepper, and finely chopped fresh rosemary. During the last few minutes of roasting, I added the chopped walnuts to the pan to toast them, and once everything cooled, I added the cranberries and crumbled gorgonzola cheese. To add an extra layer of flavor, I drizzled my squash combination with a teaspoon or two of chestnut honey that I brought back with me from our trip to Corsica. All this dish needed just before serving, was a sprinkling of cracked, black pepper. This side dish is delicious, and would be a great option to bring to a family, holiday get-together. Quite honestly, the flavors in this dish are so addictive; I could easily eat a big bowl of this as my main dish. In fact, I highly recommend doubling this recipe because it will go quickly!
Deborah Mele 2015
Roasted Butternut Squash With Dried Cranberries, Walnuts, and Gorgonzola Crumbles
- 1 Medium to Large Butternut Squash, Peeled & Cut Into 1 to 1 1/2-inch Dice
- 2 Tablespoons Olive Oil
- Sea Salt & Black Pepper
- 1 1/2 Teaspoons Finely Chopped Fresh Rosemary
- 1/2 Cup Chopped Walnuts
- 1/2 Cup Dried Cranberries
- 1/2 Cup Gorgonzola Crumbles
- 2 Teaspoons Chestnut Honey (Optional)
- Cracked Black Pepper
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil, and toss the diced squash with the oil, salt, pepper, and rosemary.
- Spread the squash over the baking sheet, and bake for 15 minutes.
- Remove the pan from the oven, and turn the squash over with a spatula.
- Bake the squash for 15 minutes more, then sprinkle with the chopped walnuts.
- Bake another 10 minutes then remove from the over and let cool on the baking sheet for 10 minutes.
- Add the cranberries and cheese crumbles to the squash and lightly toss.
- Sprinkle with the chestnut honey, then spoon into a serving bowl.
- Top the squash with some black pepper and serve warm or at room temperature.