Thyme Roasted Butternut Squash With Gorgonzola Recipes
ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR
Provided by Lynne Rossetto Kasper
Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
- Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.
THYME ROASTED BUTTERNUT SQUASH WITH GORGONZOLA
Fabulous flavor! Roasted butternut squash and sauteed onions seasoned with Thyme then enveloped in Gorgonzola and baked until the flavors mesh.
Provided by Balancing Cinderella
Categories Vegetable
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- 1. In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.
- 2. In a skillet, sauté onion in olive oil on medium-low heat for 15-20 minutes. The onions will soften and begin to carmalize.
- 3. Add rosemary and garlic to the pan and sauté for a minute more.
- 4. Add the onion mixture to the butternut squash. Gently mix with a spatula.
- 5. Sprinkle Gorgonzola over the top.
- 6. Bake for 15-20 minutes.
- 7. Serve and enjoy!
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