This Roasted Butternut Squash with Caramelized Onions and Gorgonzola side dish incorporates just a few simple ingredients, but is packed with robust fall flavor.
(This recipe for Roasted Butternut Squash with Caramelized Onions and Gorgonzola was originally published in October 2009, but was updated with new photos in 2019).
Have you ever seen a recipe and thought, “OMG I MUST make that IMMEDIATELY!”? It happens to me quite often, but lots of times I simply bookmark the recipe and come back to it at a later date. And oftentimes, I end up forgetting about said recipe and how desperately I needed it at the time. But this time, I needed to make this squash, onions, and gorgonzola recipe and I needed to make it now.
Seriously though, when I first saw this recipe for Butternut Squash With Caramelized Onions, Gorgonzola, and Crispy Fried Sage (whew, that’s a mouthful!), I’m pretty sure I drooled a little bit on my computer. Then I ran to the grocery store to get myself some squash and sage. That’s all I needed because I had all the other ingredients already at home, including onions (I always have a few in my pantry) and gorgonzola (I often have a block or container of crumbled gorgonzola in my fridge).
ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS AND GORGONZOLA RECIPE
Not only does this recipe only require a few ingredients, but it’s also super easy to make. It’s technically a side dish and would be perfect alongside so many things, like roasted pork or chicken. But the first time I made it, I ate it as an entree. And then I had it for lunch the next day.
You’ll start by roasting your butternut squash. Toss it with 1 Tbsp olive oil and season with salt and pepper. Then roast at 450 degrees until tender and lightly browned, about 30-40 minutes.
While your squash is roasting, heat remaining 1 Tbsp olive oil in a pan and add 1 Tbsp butter. When the butter melts, add the onion and cook on low until caramelized, about 25-30 minutes. Then add the garlic and sauté for a few more minutes.
Transfer the onions to a plate and melt remaining 1 Tbsp butter in the skillet. Let it brown a bit and then add the sage leaves and sauté for about 2-3 minutes, until crispy.
Fried sage smells so good!
Pop everything back into the skillet, including squash, onions, and gorgonzola cheese. Toss everything together, but try not to let the cheese melt.
Serve as a side dish or on individual plates for a light meal.
Did someone say most perfect fall meal ever? Not to mention, the EASIEST fall meal ever. I gobbled up way more than one serving, but didn’t really feel bad about it. Because it was delicious and fairly healthy, too!
If you want to eat this as a meal, but are worried it won’t be substantial enough, I highly recommend adding in some sliced chicken sausage.
This roasted butternut squash also makes fabulous leftovers and packs well in a Tupperware. It’s great for bringing to work for lunch and feels like some serious comfort food, despite being pretty darn healthy for you!
I always forget how nice sage is in the autumn and this combination was seriously to-die-for. I think it’s safe to say I wouldn’t mind if October stuck around for a while. It’s really the most perfect weather and the calm before the storm of the winter to come.
Not that I’ll stop cooking with butternut squash when fall is over. I will most definitely be enjoying it, especially in roasted form all winter long!
What’s your favorite butternut squash dish?
If you’re looking for more delicious ways to enjoy butternut squash, be sure to check out my Butternut Squash Crumble and my Winter Salmon Tacos with Butternut Squash Salsa. Also, this Butternut Squash Carbonara from Cupful of Kale looks soo good!
Butternut Squash with Caramelized Onions and Gorgonzola
- 2 cups butternut squash, cut into 1/2 inch cubes
- 2 Tbsp olive oil, divided
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp unsalted butter, divided
- 1 small medium, sliced
- 2 cloves garlic, minced
- 8 sage leaves
- 1/3 cup crumbled gorgonzola cheese
- Pre-heat oven to 450 degrees.
- Toss cubed butternut squash with 1 Tbsp olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast for about 20-30 minutes, until tender and nicely browned. Toss squash after about 10 minutes of cooking time.
- While squash is roasting, heat remaining 1 Tbsp olive oil in a large skillet and add 1 Tbsp butter. Add sliced onion and cook on low until caramelized, about 25-30 minutes. Add garlic, sauté for a few more minutes and set aside.
- Transfer caramelized onions to a plate and melt remaining 1 Tbsp butter in skillet. Let the butter brown a bit and then add the sage leaves. Sauté for about 2-3 minutes, until crispy.
- Add onions, squash, and gorgonzola to the pan and toss (try not to let the cheese melt). Serve!
- Recipe adapted from Closet Cooking.
- To make this a more robust meal, try adding sliced chicken sausage.