Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze is everything fall should taste like—sweet, savory, tangy, and warm. I first made it on a chilly October night for a family dinner, and it’s been a returning favorite ever since.
The butternut cubes roast until golden and tender, while the cranberries soak up a sticky balsamic glaze that adds just the right zing. Then comes the Gorgonzola—bold, creamy, and melting slightly into every bite. It’s the kind of dish that feels indulgent yet simple, making it perfect for holidays or quiet nights in.
Why This Recipe Is Special
What makes Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze stand out isn’t just the way it tastes—it’s how it feels. Every forkful brings together sweet, savory, and tangy elements in perfect harmony. The natural sugars in butternut squash caramelize beautifully in the oven, especially when brushed with just a hint of honey or maple syrup. It’s warm, golden, and nearly melts in your mouth.
Then comes the sharp contrast: creamy crumbles of Gorgonzola cheese melting slightly into the roasted squash. The funkiness of the cheese cuts through the sweetness like a whisper of sophistication. Add in dried cranberries and a homemade balsamic glaze—sticky, tart, and rich—and the flavor profile suddenly deepens. It’s not just a side dish anymore; it becomes the star.
This recipe also wins on texture—tender squash, chewy cranberries, melty Gorgonzola, and (if you choose) toasted walnuts for a satisfying crunch. Every bite offers contrast, depth, and comfort. And best of all? It comes together easily, with just a handful of ingredients and no special tools.
If you’re looking for something both comforting and bold, Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze might just become your new cold-weather obsession.
Ingredients:
What You’ll Need for This Cozy Dish
The magic of Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze lies in its simplicity. Every ingredient plays a role in layering flavor, texture, and color.
- 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)
Cooking Instructions & Tips:
Step-by-Step Instructions for Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze
Step 1 – Preheat & Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Toss the butternut squash cubes with olive oil, sea salt, black pepper, and honey or maple syrup until evenly coated.
Step 2 – Roast the Squash
Spread the squash cubes in a single layer on the sheet. Roast for 25–30 minutes, flipping halfway through, until caramelized and fork-tender.
Step 3 – Make the Balsamic-Cranberry Glaze
While the squash roasts, pour the balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium heat. Stir in the cranberries and let it reduce for 5–7 minutes, until thickened slightly. Set aside.
Step 4 – Assemble and Finish
Once the squash is golden, transfer it to a serving platter. Drizzle generously with the cranberry-balsamic glaze. Sprinkle over crumbled Gorgonzola and, if using, toasted walnuts. Serve warm.
Notes:
– Use maple syrup for a deeper, earthier sweetness.
– Blue cheese or feta can replace Gorgonzola for a milder flavor.
– This dish is naturally gluten-free—just verify your balsamic vinegar label.
Tools & Easy Prep Tips:
No fancy tools needed—just a good baking sheet, a small saucepan, and a sharp knife. Roasting squash can be tricky if your knife is dull, so be careful slicing. I recommend peeling the squash before cutting, then halving lengthwise to scoop out seeds easily.
The glaze is quick: simmer balsamic vinegar until thickened, then stir in cranberries. Let it cool slightly before drizzling.
How to Store and Reheat:
Got leftovers? You’re in luck—this dish stores beautifully.
- To refrigerate: Transfer cooled squash and toppings to an airtight container. Store up to 4 days.
- To freeze: While squash freezes well, the texture of Gorgonzola may change. Freeze the roasted squash and glaze separately for best results (up to 2 months).
- To reheat: Warm in a 350°F (175°C) oven for 10–15 minutes. Add fresh Gorgonzola and walnuts after reheating to keep textures ideal.
Frequently Asked Questions (FAQ):
Can I make this recipe ahead of time?
Yes! Roast the squash and make the balsamic glaze up to 2 days in advance. Store separately in the fridge, then reheat and assemble with Gorgonzola just before serving.
What’s a good substitute for Gorgonzola?
Try blue cheese, feta, or goat cheese for a milder option. Each still gives a creamy tang that balances the sweet squash and glaze.
Can I use fresh cranberries instead of dried?
Yes, but dried cranberries add chewy contrast. If using fresh, cook them briefly in olive oil and a little sugar to soften the tartness.
Is this dish gluten-free?
Yes—Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze is naturally gluten-free. Just check your balsamic vinegar label to be safe.
How do I toast the walnuts?
Toast in a dry skillet over medium heat for 2–3 minutes, stirring until fragrant. Let cool before topping the dish.
Can I serve this cold?
Absolutely! It’s great chilled or at room temp, especially over greens or grains like quinoa or farro.
Can this be a vegetarian main dish?
Yes. Add chickpeas, lentils, or a grain like couscous to turn it into a hearty, meatless meal.
Can I double the recipe?
Easily. Use two baking sheets so the squash roasts evenly. The glaze can be made in one larger batch.
Conclusion:
There’s something undeniably comforting about a dish that brings both elegance and ease to the table—and Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze does just that. From the sweet roasted squash to the tangy balsamic glaze and creamy Gorgonzola crumbles, every bite is a celebration of seasonal flavor.
More Recipe Suggestions:
Creamy Roasted Butternut Squash Bake
Creamy Butternut Squash Rigatoni Bake
Stuffed Acorn Squash with Parmesan, Cream Cheese and Spinach
Spinach and Apple Salad with Gorgonzola and Candied Walnuts
Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce
Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze
Equipment
Ingredients
- 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
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Toss cubed squash with olive oil, honey, salt, and pepper.
- Spread squash evenly on the baking sheet and roast for 25–30 minutes, flipping halfway.
- In a small saucepan, simmer balsamic vinegar and cranberries for 5–7 minutes until thickened.
- Transfer roasted squash to a serving dish.
- Drizzle the cranberry-balsamic glaze over the squash.
- Top with crumbled Gorgonzola and toasted walnuts if using.
- Serve warm.
Notes
- – Use maple syrup for a deeper, earthier sweetness.
- – Blue cheese or feta can replace Gorgonzola for a milder flavor.
- – This dish is naturally gluten-free—just verify your balsamic vinegar label.
- – Best served fresh, but can be made ahead and assembled just before serving.
- – Store leftovers in an airtight container for up to 4 days.
