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Closeup view of cubed roasted butternut squash with caramelized onions, gorgonzola, and sage.

Butternut Squash with Caramelized Onions and Gorgonzola

This Roasted Butternut Squash with Caramelized Onions and Gorgonzola side dish incorporates just a few simple ingredients, but is packed with robust fall flavor. 
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Course: Sides
Cuisine: American
Keyword: Butternut Squash Recipes, Fall Recipes, Fall Side Dishes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 4 servings
Author: Sues

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Ingredients

  • 2 cups butternut squash cut into ½ inch cubes
  • 2 tablespoon olive oil divided
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon unsalted butter divided
  • 1 small medium sliced
  • 2 cloves garlic minced
  • 8 sage leaves
  • ⅓ cup crumbled gorgonzola cheese

Instructions

  • Preheat oven to 450 degrees.
  • Toss cubed butternut squash with 1 tablespoon 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 tablespoon olive oil in a large skillet and add 1 tablespoon 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 tablespoon 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!

Notes

  • Recipe adapted from Closet Cooking.
  • To make this a more robust meal, try adding sliced chicken sausage.
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