Roasted Butternut Squash With Dried Cranberries, Walnuts, and Gorgonzola Crumbles


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!

Buon Appetito!
Deborah Mele 2015

Roasted Butternut Squash With Dried Cranberries, Walnuts, and Gorgonzola Crumbles

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil, and toss the diced squash with the oil, salt, pepper, and rosemary.
  3. Spread the squash over the baking sheet, and bake for 15 minutes.
  4. Remove the pan from the oven, and turn the squash over with a spatula.
  5. Bake the squash for 15 minutes more, then sprinkle with the chopped walnuts.
  6. Bake another 10 minutes then remove from the over and let cool on the baking sheet for 10 minutes.
  7. Add the cranberries and cheese crumbles to the squash and lightly toss.
  8. Sprinkle with the chestnut honey, then spoon into a serving bowl.
  9. Top the squash with some black pepper and serve warm or at room temperature.