Sides

Roasted Butternut Squash with Gorgonzola & Walnuts

November 13, 2020 by Emily

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

An overhead shot of roasted butternut squash on a serving plate with gorgonzola and walnuts

I absolutely love butternut squash and when it’s in season I use it in so many ways from soup, risotto, pasta 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 me at least, they’re just 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 me, the skin is just as delicious, 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 chicken, pork 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!

An overhead shot of all the ingredients you need to make roasted butternut squash

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).

Step by step photos showing how to cut a butternut squash

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).

Step by step photos showing how to roast butternut squash

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 just a casual weeknight meal.

Here are some delicious main courses this roasted butternut squash would be perfect with;

A close up of butternut squash on a serving plate with gorgonzola and walnuts

Top tips and recipe FAQs

  • Gorgonzola – I 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 my list below on what to choose!
Is it safe to eat the skin?

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

How do I 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!

If you’ve tried this Roasted Butternut Squash or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

Roasted Butternut Squash

Roasted Butternut Squash tossed with fresh rosemary and topped with creamy gorgonzola cheese and crunchy walnuts. This side dish is super simple yet feels extra special, perfect served alongside your roast dinner!
Course Side Dish
Cuisine Modern Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 192kcal
Author Emily Kemp

Ingredients

  • 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)
  • cup walnuts roughly chopped (30g)
  • Salt and pepper

Instructions

  • Pre-heat the oven to 400F/200C.
  • 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.
  • 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.
  • 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.
  • 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.
  • After roasting, remove the squash to a serving plate and sprinkle over cubes of gorgonzola and walnut pieces, serve.

Notes

  • Gorgonzola – I 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!

Nutrition

Calories: 192kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 138mg | Potassium: 639mg | Fiber: 4g | Sugar: 4g | Vitamin A: 17798IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 1mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

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