It wasn’t until a few years ago that I discovered the joys of butternut squash. Now, every winter I eat it all the time. It’s so versatile! You can have it sweet, savory, somewhere in between. It’s a sweet vegetable (vegetables that don’t necessary taste sweet but your body interprets as sweet), so it’s great for people who crave sugar often, as it’s a healthy “sweet” alternative to sugar itself.
I saw variations of this recipe on a few different blogs. I was very suspicious–butternut squash with cheese? Really? It didn’t make sense to me… but I was feeling brave, so I tried it. It’s DELICIOUS. Amazing. So simple, and yet so flavorful. I’m going to make this again and again all winter long. Of course, you can omit the cheese and make a delicious roasted squash that’s good on its own. But if you’re feeling brave, try it with the gorgonzola.
Roasted Butternut Squash with Gorgonzola
2 1/2 c butternut squash, cut in 1 in pieces
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1-2 oz crumbled gorgonzola
1/8 c freshly grated parmesan or pecorino
Pre-heat oven to 400. In a large bowl, combine squash, oil, salt, and pepper. Lay flat on baking sheet and cook for 20 minutes. Tuen squash over and cook for another 20 minutes, until brown and crispy on one side. Remove from oven. Let cool slightly, for 5 minutes or so. Before serving, sprinkle cheese mixture on top. Be sparing! Gorgonzola is a strong cheese, so make sure that flavor doesn’t overpower the squash. Enjoy!
*For how to peel and cut a butternut squash, click here. You can also buy pre-cut squash at many grocery stores, such as Whole Foods and Trader Joe’s.