Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate

Roasted Butternut Squash with Gorgonzola, Pecans and Pomegranate is the perfect winter dish that can be on your dinner table in less than 45 minutes. Serve warm or room temperature alongside a salad for a healthy meal.

Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate is a recipe that you will want to try. The roasted squash is paired with pecans and gorgonzola cheese. It’s a delicious dish! Read more in detail here: recipes with butternut squash.

Squash is, in my opinion, an integral element of the autumn season. My mother used to make a fantastic roasted butternut squash soup with herbs and pomegranate when I was a kid. We’d snuggle around the table as the days became cooler, eating bowl after bowl of creamy soup and sopping up the leftovers with a crusty baguette. This season, I’m eating Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate, a new recipe with comparable tastes. 

This may seem to be a straightforward side dish, but appearances may be misleading. Though I had intended for this to be a side dish, I knew at the first mouthful that it was meant for more. Like, objects that go in the middle of the table. I couldn’t get enough of this roasted butternut squash, so I ate it for three meals. Normally, you can eat anything from a food blogger’s blog for one night, but three? That’s a fantastic indication.

The salty gorgonzola pairs well with the roasted butternut squash. Fresh thyme adds to the earthiness of the dish. The pomegranates provide a hint of acidity, while the nuts add the crunch that every meal need. This would go well with a variety of sides on your holiday meal. Make sure to decrease each one, however, to make space for the seconds and thirds you’ll need of this kid.

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How to Roast Butternut Squash (with Pictures)

Don’t be afraid if this is your first time roasting butternut squash. I understand that peeling and de-seeding a large squash might be scary, but after a few tries, the whole preparation procedure should take no more than 10 minutes. Here are some helpful butternut squash roasting tips:

Cut the butternut squash into even cubes – While not every butternut squash cube will be the same size, try to cut the squash as equally as possible. This allows the squash to roast uniformly in the oven and makes it easy to see when they’re all done.

Roast at a high temperature – You’ll need to roast the butternut squash at a high temperature to get that slightly caramelized surface and gooey inside. If you set the oven too low, the squash will merely bake (which will still taste nice, but isn’t what we’re after!).

Turn the squash halfway through – Halfway through the cooking procedure, turn the oven dish to let the butternut squash roast evenly. Personally, I like it when one side of the butternut squash cubes becomes a bit golden brown, so I don’t stir it.

Don’t use too much oil – the squash may seem to be coated in oil, but you don’t want it to be overly greasy. If you use too much olive oil on the squash, it will either be oily when it comes out of the oven or it will burn.

Roast with fresh herbs – You can get away with using dried herbs instead of fresh herbs in many recipes. When you bake this squash with dried thyme, though, the herbs get strangely crispy in the oven. Yuck.

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I wish you everyone a very happy Thanksgiving! Please leave a comment below if you have any concerns regarding preparing for the big day or if you need any more instructions for creating this roasted butternut squash.

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Ingredients

  • 3 1/2 pounds butternut squash, cubes of 1.5cm
  • 3 tablespoons extra virgin olive oil
  • 3 teaspoons finely chopped fresh thyme
  • 1 teaspoon kosher salt
  • pomegranate juice (1/2 cup)
  • 4 oz. crumbled gorgonzola
  • 1/2 cup coarsely chopped roasted pecans

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Butternut squash should be peeled and sliced into 1.5cm pieces. 3 tablespoons olive oil, chopped thyme, and salt to taste Roast for 45 minutes on a big sheet pan, rotating halfway through.
  2. Allow to cool slightly before tossing with pomegranate, gorgonzola, and toasted pecans in a mixing dish. Warm or chilly is fine!

More Thanksgiving recipes are available at:

Ginger Cake by David Leibovitz

Cinnamon Apple Galette with Vanilla Ice Cream (Easy Peazy)

Cinnamon Cream Cheese Frosting on Pumpkin Carrot Cake

Pecan Brownie Pie

Pumpkin Pie with Maple Bourbon

Chess Pie with Brown Butter and Maple Syrup

Watch This Video-

Frequently Asked Questions

What Nuts go well with squash?

A: Cloves and walnuts.

How do you roast butternut squash Jamie Oliver?

Do I need to peel butternut squash before roasting?

A: You do not need to peel butternut squash before roasting, however, the skin should be removed.

Related Tags

  • whole roasted butternut squash
  • roast butternut squash cubes
  • butternut squash salad

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