Best 4 Thyme Roasted Butternut Squash With Gorgonzola Recipes

Indulge in the delightful flavors of fall with our Thyme Roasted Butternut Squash with Gorgonzola. This tantalizing dish showcases the natural sweetness of butternut squash, perfectly roasted and infused with aromatic thyme. The creamy, nutty flavor of gorgonzola cheese adds a touch of richness and complexity, creating a harmonious balance of flavors. Served atop a bed of quinoa, this dish is a symphony of textures and tastes, offering a satisfying and nutritious meal.

In addition to the main recipe, we've included three variations to cater to your preferences. For a vegan option, substitute the gorgonzola with a plant-based cheese alternative, such as cashew cheese or nutritional yeast. Craving a smoky twist? Add a touch of smoked paprika to the roasting vegetables for a delightful smoky flavor. If you're short on time, try our quick and easy version, which utilizes pre-cut butternut squash and pre-cooked quinoa to whip up this dish in a matter of minutes.

No matter which variation you choose, our Thyme Roasted Butternut Squash with Gorgonzola is sure to impress your taste buds. The combination of roasted squash, creamy cheese, and hearty quinoa creates a satisfying and flavorful meal that's perfect for a cozy fall dinner. So gather your ingredients and let's embark on a culinary journey to savor this autumnal delight.

Here are our top 4 tried and tested recipes!

ROASTED WINTER SQUASH WITH GORGONZOLA CHEESE

Roasted Winter Squash with Gorgonzola Cheese image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 medium butternut squash, or other winter squash (about 1-1/2 pounds), rinsed
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
Freshly ground black pepper
1 to 2 ounces Gorgonzola cheese, crumbled

Steps:

Preheat oven to 400 degrees F. Peel the squash if desired. Halve the squash and scoop out and discard the seeds and strings. Cut into 1-inch wedges.
Brush a roasting pan lightly with some of the butter. In a medium bowl, toss the squash with the remaining butter and season with the salt. Spread out on the pan and roast for about 30 minutes. Turn the wedges over with a pancake-style spatula and continue to roast until tender and browned, about 30 minutes more. Transfer the squash to an ovenproof serving dish, season with pepper to taste and sprinkle with the cheese, while still hot, to melt slightly (if needed, return the squash to the oven to melt the cheese). Serve.

ROASTED BUTTERNUT SQUASH LASAGNA WITH GORGONZOLA

Roasted Butternut Squash Lasagna with Gorgonzola image

Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs.

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 1h55m

Yield 12

Number Of Ingredients 16

Ingredients

2 pounds peeled butternut squash
1 large sweet onion, chopped
¼ cup melted Gay Lea Butter, divided
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
½ teaspoon salt
½ teaspoon pepper
4 cups Nordica 1% Cottage Cheese
¾ cup milk
¾ cup sodium-reduced chicken broth
1 ¼ cups crumbled Gorgonzola cheese
9 ounces fresh lasagna noodles
1 ½ cups fresh breadcrumbs
½ cup chopped walnuts
¼ cup chopped fresh parsley leaves

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 35.8 g, Cholesterol 36.4 mg, Fat 13.7 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 6.5 g, Sodium 590.2 mg, Sugar 9.5 g

ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND

Roasted Butternut Squash With Caramelized Onions, Gorgonzola and image

This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.

Provided by aronsinvest

Categories Vegetable

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 garlic clove (chopped)
1 tablespoon butter
1 handful sage leaf
1/4 cup gorgonzola, dolce (crumbled)

Steps:

1. Toss the butternut squash with the olive oil and season with salt and pepper.
2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
3. Meanwhile, heat the oil and melt the butter in a pan.
4. Add the onion and cook on low until caramelized, about 40-60 minutes.
5. Add the garlic and saute for a few minutes and set aside.
6. Melt the butter in a pan and let it brown.
7. Add the sage leaves and saute until crispy, about 2-3 minutes.
8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.

Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9

THYME ROASTED BUTTERNUT SQUASH WITH GORGONZOLA

Thyme Roasted Butternut Squash With Gorgonzola image

Fabulous flavor! Roasted butternut squash and sauteed onions seasoned with Thyme then enveloped in Gorgonzola and baked until the flavors mesh.

Provided by Balancing Cinderella

Categories Vegetable

Time 1h3m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 -5 cups butternut squash, cut into 1/2-inch cubes (you can buy pre-cut in many stores)
6 tablespoons olive oil
sea salt
fresh ground pepper
2 onions, halved and sliced
5 -8 fresh thyme sprigs, chopped
3 garlic cloves, smashed and chopped
1/2 cup gorgonzola, crumbled

Steps:

Preheat oven to 350 degrees F.
1. In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.
2. In a skillet, sauté onion in olive oil on medium-low heat for 15-20 minutes. The onions will soften and begin to carmalize.
3. Add rosemary and garlic to the pan and sauté for a minute more.
4. Add the onion mixture to the butternut squash. Gently mix with a spatula.
5. Sprinkle Gorgonzola over the top.
6. Bake for 15-20 minutes.
7. Serve and enjoy!

Tips:

Choose ripe, firm butternut squash for the best flavor and texture.
Use fresh thyme for the best flavor. If you don't have fresh thyme, you can use 1/2 teaspoon of dried thyme.
Don't overcrowd the baking sheet. If the squash is too crowded, it will not roast evenly.
Roast the squash until it is tender and slightly caramelized. This will take about 25-30 minutes.
Serve the squash immediately with your favorite toppings. Some suggestions include gorgonzola cheese, crumbled bacon, roasted walnuts, or a balsamic glaze.

Conclusion:

This thyme roasted butternut squash with gorgonzola is a delicious and easy side dish that is perfect for any occasion. It is also a great way to use up leftover butternut squash. The combination of sweet squash, savory gorgonzola, and fresh thyme is sure to please everyone at your table.