Roasted Butternut Squash with Gorgonzola, Caramelized Shallots and Walnuts


This tastes like some serious comfort food but it’s really actually quite healthy.

  • 1/2 butternut squash
  • 4 tbsp olive oil
  • 2 pats butter
  • 1/4 cup gorgonzola
  • 1 shallot
  • 3 tbsp walnuts
  • 2 tbsp dried cranberries
  • cinnamon
  • pepper
  1. pre-heat the oven to 350°F and start heating butter and 1 tbsp olive oil in a sauce pan over medium low heat.
  2. slice squash in half lengthwise, then scoop out the insides and slice one side into half moons
  3. lay the slices on a lined baking sheet and sprinkle them with cinnamon and pepper
  4. drizzle remaining olive oil over the seasoned squash slices and bake them for 20 minutes or until soft, then flip them over
  5. in the meantime slice shallots thinly and add them to the sauce pan once the butter has melted
  6. keep them over medium-low heat, stirring occasionally until they start to turn golden brown
  7. remove squash slices from oven and layer them with the caramelized shallots, then bits of gorgonzola and lastly the walnut pieces and dried cranberries
  8. put under broiler for 7-10 minutes (depends on your oven), keeping a close eye on them to make sure they don’t burn


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