Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate
For me, squash is a quintessential part of fall. Growing up, my mom made a delicious roasted butternut squash soup topped with herbs and pomegranate. As the days got colder, we’d huddle around the table and eat bowl after bowl of creamy soup, sopping up the remains with a crusty baguette. This season, I’m noshing on a new dish with similar flavors: Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate.
This may look like a simple side dish, but looks can be deceiving. Though a side dish was my original intention, after my first bite I knew this was destined for bigger things. Like, center of the table things. I’ve eaten this roasted butternut squash for three meals because I just couldn’t get enough. Normally in food blogger world, you may eat something from the blog for one night, but three? That’s a really good sign.
The roasted butternut squash is a perfect subtle foundation for the salty gorgonzola. Its earthiness is accentuated by fresh thyme. The pomegranates give it a slight acidity, and the pecans that crunch factor that every dish needs. This would be perfect on your holiday table next to a plethora of sides. Though, make sure to downsize each and every one to make room for the seconds and thirds you’re going to want of this baby.
Tips on how to roast butternut squash
If you’ve never roasted butternut squash before, don’t be scared! I know peeling and de-seeding a big squash is a little intimidating, but once you try it a few times the whole preparation process shouldn’t take more than 10 minutes. Here are a few useful tips for roasting butternut squash:
Cut the squash into even pieces — Obviously, not every butternut squash cube will be the exact same size, but do your best to cut the squash as evenly as possible. This helps the squash roast evenly in the oven and makes it easier to know when all the squash is done roasting.
Roast at a high heat — To achieve that slightly caramelized exterior and gooey interior, you need to roast the butternut squash at a high heat. If you set the oven too low, you’ll simply bake the squash (which would still taste good, but it’s not what we’re going for here!).
Turn the squash halfway through — To help the butternut squash roast evenly, you need to turn the baking tray halfway through the cooking process. Personally, I don’t like to stir the butternut squash itself since I like when one side of the squash cubes gets a little golden brown.
Don’t add too much oil — It won’t seem like the squash is covered in enough oil, but you don’t want it to be too oily. If there’s too much olive oil on the squash, it’ll either come out of the oven greasy or it’ll be prone to burning.
Roast with fresh herbs — For many recipes, you can get away with using dried herbs instead of fresh. But if you roast this squash with dried thyme, the herbs will go weird and crunchy in the oven. Yuck.
I hope you all have a wonderful Thanksgiving! If you have any questions about prepping for the big day or need extra tips on making this roasted butternut squash, just leave me a comment below.
3 1/2 pounds butternut squash, cut into 1.5cm cubes
3 tablespoons olive oil
3 tablespoons fresh thyme, roughly chopped
1 teaspoon salt
1/2 cup pomegranate
4 oz gorgonzola crumbles
1/2 cup roasted pecans, roughly chopped
Preheat oven to 425°F. Peel butternut squash, then cut into 1.5cm cubes. Toss in 3 tablespoons of olive oil, chopped thyme, and salt. Place on a large sheet pan and roast for 45 minutes, turning halfway through.
Once out of the oven, allow to cool slightly, then toss in a bowl with pomegranate, gorgonzola, and roasted pecans. Serve warm or cold!