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.

Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate in a bowl

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.

Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate

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.

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Roasted Butternut Squash with Gorgonzola, Pecans, and Pomegranate

  • Author: Sarah Fennel
Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Once out of the oven, allow to cool slightly, then toss in a bowl with pomegranate, gorgonzola, and roasted pecans. Serve warm or cold!

More Thanksgiving recipes from Broma Bakery:

David Leibovitz’s Ginger Cake

Easy Peazy Cinnamon Apple Galette with Vanilla Ice Cream

Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

Brownie Pecan Pie

Maple Bourbon Pumpkin Pie

Brown Butter Maple Chess Pie

32 comments

Rakhee I Boxofspice
Reply

I just absolutely love your blog and the photography is to die for! I’m in love with this squash dish. <3

Sarah | Broma Bakery
Reply

Thank you Rahkee! I so appreciate it 🙂

Leah @ Grain Changer
Reply

This looks like the perfect side dish/main dish for the holidays! Loooove the addition of Gorgonzola, too. Pinning and making soon!!!

Sarah | Broma Bakery
Reply

Oh please do, Leah!! Let me know what you think 🙂

Sarah | Broma Bakery
Reply

THe gorgonzola gives it a nice exotic touch. If gorgonzola can be considered exotic 🙂

Monique @ Ambitious Kitchen
Reply

Delicious. I literally have a similar recipe except I add brussels. Also, I thought for sure the shot of Max might end up here. 🙂

Sarah | Broma Bakery
Reply

Aww, twinning! How did I miss that?! And it was so close, haha 🙂

Amy | Club Narwhal
Reply

Um, pass me the entire bowl, please! This has pretty much every one of my favorite fall flavors and I am drooling just thinking about digging in 😉

Sarah | Broma Bakery
Reply

Yes yes yes! That’s exactly what I like to hear 🙂

Nicole ~ Cooking for Keeps
Reply

It’s definitely not fall without squash, I think we have it at least once or twice a week these days. I constantly find myself picking one up at the store even if I don’t have a recipe in mind. Love the way you prepared it here, I think that blue cheese and butternut squash go so perfectly together!

Sarah | Broma Bakery
Reply

Right? When you see it, you just have to get it 🙂

Thank you so much!

Jennifer @ Seasons and Suppers
Reply

What a beautiful dish and such a great combination of flavours! Almost too pretty to eat. Almost 😉

Sarah | Broma Bakery
Reply

Oh yes yes yes. Just almost 🙂

Medha @ Whisk & Shout
Reply

Such gorgeous colors! This is a perfect Thanksgiving side 🙂

Sarah | Broma Bakery
Reply

Thank you Medha! The colors are half the fun 🙂

Tori
Reply

Oh yeah! This is totally my kinda side dish! So need this on my Thanksgiving menu!!!!

Sarah | Broma Bakery
Reply

Do it do iiiiit!

Karen
Reply

I love that your mom put pomegranate on your butternut soup! That sounds so good. I never would have put that together. I love this roasted recipe too! You just can’t beat butternut. It’s so good this time of year.

Sarah | Broma Bakery
Reply

Yes, gotta keep things interesting! Thank you Karen 🙂

mira
Reply

Love this dish! I made something similar the other day, but added meat, too. Pinning!

Sarah | Broma Bakery
Reply

Ooh, with sausage or something I can see that being a total winner!

Zainab
Reply

The flavors here are just amazing and I can see why this dish will be taking centerstage.

Sarah | Broma Bakery
Reply

Thank you love!

Zainab
Reply

I wanted to come back and tell you I made this for Thanksgiving and it was amazing! The fresh pomegranate, herbs and cheese are just perfect. Thank you for a great recipe!

Sarah | Broma Bakery
Reply

OMG girl, I’m SO happy to hear that! Thank you, thank you! <3

Linda | The Baker Who Kerns
Reply

This dish is perfect for my stomach right now, it just looks so refreshing and simple yet nourishing at the same time. Oh I am so excited about all these fall recipes, keep them coming!

Sarah | Broma Bakery
Reply

Refreshing and nourishing at the same time is a wonderful combo. I accept! Thank you Linda!

Jocelyn (Grandbaby cakes)
Reply

This looks absolutely unbelievable. I want this on my Thanksgiving table.

Sarah | Broma Bakery
Reply

I’m making it again and I’m so excited 🙂

RonaldZeP
Reply

Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash . If you can’t get any fresh thyme, sprinkle over dried.

Sabrina
Reply

What a perfect fall side dish-love it!

Sarah | Broma Bakery
Reply

Thank you Sabrina! I’m making it again for Thanksgiving 🙂

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