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Roasted Butternut Squash with Gorgonzola and Cranberries served on a rustic wooden platter garnished with fresh thyme.

Roasted Butternut Squash with Gorgonzola and Cranberries

A sweet and savory Mediterranean autumn side dish featuring caramelized maple-glazed butternut squash cubes tossed with tart dried cranberries, fresh thyme, and creamy crumbled Gorgonzola cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Roasted Squash:
  • 1 large butternut squash about 2–3 lbs, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1½ tbsp pure maple syrup or raw honey
  • 1 tsp fresh thyme leaves plus extra sprigs for garnish
  • ½ tsp garlic powder
  • Salt and freshly cracked black pepper to taste
For the Toppings:
  • ½ cup dried cranberries
  • ½ cup crumbled Gorgonzola cheese or Gorgonzola Dolce
  • Optional: ½ cup toasted pecan or walnut halves

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the cubed butternut squash, extra virgin olive oil, maple syrup (or honey), fresh thyme leaves, garlic powder, salt, and black pepper. Toss until the squash is evenly coated.
  3. Spread the seasoned squash in a single, uncrowded layer on the prepared baking sheet.
  4. Roast for 20 to 25 minutes, tossing halfway through with a spatula, until the squash is fork-tender with golden caramelized edges.
  5. During the last 5 minutes of roasting, sprinkle the dried cranberries over the squash to warm and plump them up.
  6. Remove from the oven and transfer the warm squash and cranberries onto a serving platter or wooden board.
  7. Scatter the crumbled Gorgonzola cheese over the hot squash so it softens slightly. Garnish with fresh thyme sprigs and serve warm.

Notes

High in Vitamin A, Vitamin C, and Fiber. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in an oven or air fryer at 350°F for best texture.