Tender, bite sized pieces of roasted butternut squash and onions are delicately flavored with olive oil and thyme, then topped with crumbles of creamy, melting gorgonzola cheese.
To wrap up the autumn season of recipes this year, I wanted to share with you this delicious side dish recipe for roasted butternut squash and onions that are mixed with herbs and topped with melting gorgonzola cheese.
This is a wonderful side dish for the Fall and Thanksgiving season!
How do you peel and cut a whole butternut squash?
For this recipe I bought already peeled and cubed butternut squash, but if you prefer to cut and peel your own, I found a method from Skinny Taste that should make the process easier.
Prick the skin of the squash all over with a fork or knife. Microwave for 2-4 minutes, leaning towards less time for smaller squashes, longer for larger. Let cool then peel and cube. The microwave should loosen the skin enough to make peeling a lot easier.
What goes well with roasted butternut squash?
It would pair very well with a pork loin, turkey or roast chicken, and perhaps something green on the side, like roasted brussels sprouts or a fall salad with apples and/or pomegranates.
Could I use a different type of cheese?
Blue cheese would also work great! If you tried using a crumbled cheese like feta, I would use a full fat version instead of a low fat version. In my experience at least, low fat feta hasn’t melted super well.
Could I substitute different herbs instead of thyme?
Butternut squash goes well with sage and rosemary, so you could use either and season it to your liking. A little rosemary goes a long way so I don’t think the amount of thyme would be the same as the amount of an herb like rosemary, but follow your heart and season it the way you like. 😀
Could I use roasted sweet potatoes instead?
I think roasted sweet potatoes would be wonderful in this dish! The preparation should be just about the same, but if you prefer you can more easily peel a sweet potato and dice it, compared to a bigger and tougher skinned butternut squash.
Could I use roasted baking potatoes instead?
Yep! Look for potatoes marked as baking, russet, or Idaho. The preparation when using roasted potatoes will be slightly different.
Toss the potato pieces, onion, olive oil and seasoning together. Spread evenly on a parchment lined pan. Roast the potatoes at 400-f degrees until brown on edges and cooked through, about 35 minutes. Top with crumbled gorgonzola during the last few minutes so it begins to melt.
I hope you enjoy this comforting fall side dish. Enjoy!
Roasted Butternut Squash with Gorgonzola and Thyme
- 9″x13″ Baking Pan
- 6 cups (2 lbs.) diced butternut squash, 1/2-inch pieces
- 1/4 cup olive oil plus 2 Tablespoons for the onions
- salt and pepper for seasoning
- 2 yellow onions roughly chopped
- 1/2 teaspoons dried thyme
- 3 garlic cloves chopped or about 2 teaspoons jarred minced garlic
- 1/2 cup gorgonzola crumbles
- Preheat oven to 350-f degrees.
- In a 9×13-inch baking dish, combine the butternut squash, 1/4 cup olive oil, salt and pepper. Coat well and bake for 35 minutes.
- While the squash bakes, saute the onion and 2 Tablespoons olive oil on medium-low heat for 20 minutes, stirring occasionally. Add thyme and garlic to onions and saute for one minute.
- After the squash has baked, add the onion mixture and gently combine. Sprinkle gorgonzola crumbles over the top. Bake for an additional 20 minutes.