Roasted Butternut Squash with Caramelized Onions Gorgonzola and
Elevate your dinner table with the irresistible flavors of Roasted Butternut Squash with Caramelized Onions, Gorgonzola, and Thyme. This recipe effortlessly combines the natural sweetness of tender, oven-roasted squash with the rich, golden depth of caramelized onions. A scattering of creamy Gorgonzola cheese crumbles adds a luscious tang, while fresh thyme and a drizzle of balsamic glaze provide a gourmet finishing touch. Perfect as a show-stopping side dish or a vegetarian main course, this recipe is a harmonious balance of sweet, savory, and tangy notes. Easy to prepare in under an hour, this dish is as visually stunning as it is delicious—a must-try for fall dinners or holiday feasts.
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Recipe Information
Ingredients
- 1 medium-sized Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium-sized Yellow onions
- 2 tablespoons Butter
- 1 teaspoon Brown sugar
- 0.5 cup Gorgonzola cheese crumbles
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Balsamic glaze
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
In a large mixing bowl, toss the squash cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the squash cubes in an even layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While the squash is roasting, peel the onions and slice them thinly.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat until the butter melts.
Add the sliced onions, 1/2 teaspoon of salt, and 1 teaspoon of brown sugar to the skillet. Stir to coat the onions evenly.
Cook, stirring occasionally, for about 20-25 minutes, or until the onions are soft, golden brown, and caramelized. Reduce the heat if the onions begin to brown too quickly.
Once the squash is roasted and the onions are caramelized, transfer both to a serving dish and toss gently to combine.
Sprinkle the Gorgonzola cheese crumbles evenly over the top of the squash-onion mixture.
Sprinkle with fresh thyme leaves and drizzle with balsamic glaze for a finishing touch.
Serve warm as a side dish or a vegetarian main dish. Enjoy!
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.1 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 257 mg | 20% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
