Roasted Butternut Squash and Gorgonzola & Walnuts

Roasted Butternut Squash tossed with fresh rosemary and topped with creamy gorgonzola cheese and crunchy walnuts. This side dish is simple yet feels extra special, solid served alongside your roast dinner!

We love butternut squash and when it's in season we use it in so many ways from souprisottopasta to a simple side dish like this!

It's all to easy to focus all of our attention on the main dish and forget about the sides but, for us at least, they're as important!

This roasted butternut squash recipe is SO easy and hassle-free but has so much flavour you don't even need to peel the skin! Trust us, the skin is as good, it turns soft and caramelises as it roasts and takes away that annoying step everyone hates doing.

Serve it with your favourite roasts such as chickenpork or beef or toss it with salad for a simple, seasonal light lunch or dinner!

Ingredients – what you need

To make this recipe you'll need a whole butternut squash (plus olive oil, salt and pepper for roasting) fresh rosemary, gorgonzola and walnuts.

See the photo below that shows all the ingredients you need!

How to make Roasted Butternut Squash – step by step

Cut the top and the bottom off the squash then cut in half widthwise so you have the round bottom and longer neck then cut in half lengthwise. Scoop the seeds out of each bottom piece and set aside (photos 1-3).

Cut the squash into ½ inch (1cm) thick half-moon shaped slices then divide between 1-2 baking trays depending on how big your squash is (photos 4 & 5).

Sprinkle over the chopped rosemary, salt and pepper then drizzle over the olive oil and rub it all over the squash so it's thoroughly coated (photo 6).

Roast in the oven for 45-50 minutes or until a knife can be inserted easily and the squash is a little golden and caramelised (photo 7).

After roasting, remove the squash to a serving plate and sprinkle over cubes of gorgonzola and walnut pieces, serve (photo 8).

Serving suggestions

This recipe is so versatile you can serve it in so many ways whether it's as a side dish for a special occasion such as Thanksgiving or Christmas Day, a family get together or a casual weeknight meal.

Here are some good main courses this roasted butternut squash would be solid with

• Stuffed Pork Tenderloin with Prosciutto & Pistachios
• Italian Baked Chicken Thighs
• Pistachio Crusted Chicken with Arugula Salad
• Italian Roast Beef with Marsala & Onions
• Simple Lemon Roast Chicken
• Italian Chicken Cutlets with Pesto and Spinach

Top tips and recipe FAQs

• Gorgonzola – We love to use Gorgonzola Dolce for this recipe because it's much creamier but you can also use Gorgonzola Piccante which is firmer and a little stronger.
• Not a fan of blue cheese? you can use shavings of parmesan or pecorino, cubes of Taleggio or slices of Fontina cheese. You can also opt to omit the cheese altogether if you prefer!
• Variations – instead of gorgonzola and walnuts you can toss the squash with so many different herbs and spices, see our list below on what to choose!

Is it safe to eat the skin?

Yes! The skin on butternut squash is thin so when you roast the squash the skin turns soft and caramelises, it tastes good. It also saves you peeling it.

How do we know the butternut squash is cooked?

Insert a sharp knife or fork into one of the thickest pieces, if you can insert and remove it with ease it's cooked. If it is a little tough to insert then roast for a few minutes more and try again.

How long do leftovers last?

Leftovers will keep well covered in the fridge for 1-2 days. You can warm it up in the oven or eat it cold in salads.

What other flavours go well with butternut squash?

There are so many herbs and spices that go well with squash such as fresh garlic, oregano, thyme, sage, red pepper flakes, cumin, paprika and cinnamon. Experiment with the flavours you love!

Risotto

Taleggio Pumpkin Risotto with Crispy Sage

Pasta

Creamy Butternut Squash Pasta

Risotto

Butternut Squash Risotto With Thyme

Fresh Pasta

Butternut Squash Ravioli with Sage and Brown Butter Sauce

Ingredients

Makes 6 servings

• 1 whole butternut squash (around 1kg / 2 lbs)
• 2-3 sprigs fresh rosemary
• 2-3 tbsp olive oil
• ½ cup gorgonzola (cut into cubes (100g))
• ⅓ cup walnuts (roughly chopped (30g))
• Salt and pepper

Method

1. Pre-heat the oven to 400F/200C.

2. Cut the top and the bottom off the squash then cut in half widthwise so you have the round bottom and longer neck then cut in half lengthwise. Scoop the seeds out of each bottom piece and set aside.

3. Cut the squash into ½ inch (1cm) thick half-moon shaped slices then divide between 1-2 baking trays depending on how big your squash is.

4. Sprinkle over the chopped rosemary, salt and pepper then drizzle over the olive oil and rub it all over the squash so it's thoroughly coated.

5. Roast in the oven for 45-50 minutes or until a knife can be inserted easily and the squash is a little golden and caramelised.

6. After roasting, remove the squash to a serving plate and sprinkle over cubes of gorgonzola and walnut pieces, serve.

Kitchen notes

• Gorgonzola We love to use Gorgonzola Dolce for this recipe because it's much creamier but you can also use Gorgonzola Piccante which is firmer and a little stronger.
• Not a fan of blue cheese? you can use shavings of parmesan or pecorino, cubes of Taleggio or slices of Fontina cheese. You can also opt to omit the cheese altogether if you prefer!
• Variations instead of gorgonzola and walnuts you can toss the squash with so many different herbs and spices. Fresh garlic, oregano, thyme, sage, red pepper flakes, cumin, paprika and cinnamon would all work well. Experiment with the flavours you love!