A while ago I made and a roasted butternut squash and caramelized onion pizza with gorgonzola and crispy fried sage and I really enjoyed the roasted squash and gorgonzola flavour combo. Manggy left a comment on that post suggesting a maple syrup and squash combo which sounded nice and I was thinking that combining roasted squash with gorgonzola and maple syrup would be a good idea. Since I had some gorgonzola for the mushroom and blue cheese sauce for my steak dinner I thought it was the perfect time to try out the new side dish. The roasted squash with gorgonzola and maple syrup turned out well. Roasting the squash brought out its sweetness when combined with the maple syrup was the perfect balance to the tangy gorgonzola cheese. The flavour of the maple syrup also worked well with the flavours of the gorgonzola and the squash. The gorgonzola was particularly nice in this dish as the heat from the roasted squash started to melt the cheese and it became nice and creamy.
Roasted Squash with Gorgonzola and Maple Syrup
- 4 cups squash (peeled, seeded and cut into 1/2 inch cubes)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 handful gorgonzola (crumbled)
- * maple syrup
- Toss the squash in the olive oil with the salt and pepper.
- Roast in a preheated 400F/200C oven until tender, about 30-40 minutes, turning over about half way through.
- Mix the roasted butternut squash and gorgonzola cheese.
- Serve with a drizzle of maple syrup.
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