Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze
Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze is a cozy, elegant fall side dish featuring sweet roasted squash, creamy cheese, and tangy 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.
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