Best 3 Winter Squash Wedges With Gorgonzola Butter And Hazelnuts Recipes
**Introducing Winter Squash Wedges with Gorgonzola Butter and Hazelnuts**
As the weather turns colder, we crave comfort food that is both hearty and delicious. This recipe for Winter Squash Wedges with Gorgonzola Butter and Hazelnuts fits the bill perfectly. The roasted squash is tender and flavorful, while the gorgonzola butter adds a rich and creamy touch. The hazelnuts add a nutty crunch that complements the other flavors perfectly. This dish is sure to become a favorite fall and winter side dish.
The recipe is also incredibly easy to make. Simply roast the squash wedges in the oven until tender, then top with the gorgonzola butter and hazelnuts. The gorgonzola butter is made by simply combining gorgonzola cheese, butter, and herbs in a food processor. The hazelnuts are toasted in a skillet until fragrant.
This recipe is a great way to use up winter squash, which is a nutritious and affordable vegetable. Winter squash is a good source of vitamins A, C, and K, as well as fiber and potassium. It is also low in calories and carbohydrates.
This dish can be served as a side dish or main course. It is also a great option for vegetarians and vegans. If you are looking for a delicious and easy way to enjoy winter squash, this recipe is for you.
**Additional Recipes in the Article:**
* Roasted Butternut Squash Soup with Sage and Parmesan: Creamy winter squash soup
* Spaghetti Squash with Marinara Sauce and Parmesan: A simple and delicious plant-based pasta dish
* Stuffed Acorn Squash with Wild Rice and Cranberries: A festive and flavorful side dish or main course
* Pumpkin Pie with Whipped Cream: A classic fall dessert
ROASTED WINTER SQUASH WITH GORGONZOLA CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
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.
WINTER SQUASH WEDGES WITH GORGONZOLA BUTTER AND HAZELNUTS
Any winter squash variety will work-delicata, butternut, acorn, kabocha, etc.-and you don't need to bother peeling it, because most squash varieties have edible skins that become quite tender once cooked.
Provided by Andrea Bemis
Categories HarperCollins Dinner Fall Winter Side Vegetarian Butter Hazelnut Wheat/Gluten-Free Cheese Blue Cheese
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the Gorgonzola butter:
- In a medium-sized bowl, pound the garlic and a hefty pinch of salt with the back of a spoon until a paste forms. Add the butter and cheese and mix until well incorporated. Set aside.
- Make the squash:
- Heat a cast-iron skillet over medium-high heat and brush the squash wedges with a little melted butter. Add the squash to the skillet and cook, undisturbed, for a few minutes. Once the squash begins to brown up a bit, turn the wedges and continue to cook, turning them every few minutes, until they are tender, about 25 minutes. Season with a pinch of salt.
- Spoon a thin layer of the Gorgonzola butter onto a platter and top it with the squash. Sprinkle with the minced parsley, hazelnuts, and freshly ground black pepper.
ROASTED SQUASH WEDGES
We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan.
- In a small bowl, combine melted butter, honey, cinnamon, nutmeg, salt, and pepper. Toss squash with honey mixture. Roast squash, turning occasionally, until tender and golden brown, 35 to 45 minutes.
Tips:
- Choose the right squash: For this recipe, butternut squash or kabocha squash are ideal choices. Look for squash that are heavy for their size and have smooth, unblemished skin.
- Cut the squash evenly: Cutting the squash into even-sized wedges will help them cook evenly. Use a sharp knife to cut the squash in half lengthwise, then scoop out the seeds. Cut each half into 4 or 6 wedges, depending on the size of the squash.
- Roast the squash until tender: Roasting the squash brings out its natural sweetness and caramelizes the edges. Toss the squash wedges with olive oil, salt, and pepper, then roast them in a preheated oven at 425°F for 25-30 minutes, or until they are tender and slightly browned.
- Make the gorgonzola butter: While the squash is roasting, make the gorgonzola butter. Simply combine softened butter, crumbled gorgonzola cheese, chopped hazelnuts, and chopped parsley in a bowl. Mix until well combined.
- Serve the squash with the gorgonzola butter: Once the squash is roasted, arrange it on a platter and top with the gorgonzola butter. Serve immediately.
Conclusion:
This recipe for Winter Squash Wedges with Gorgonzola Butter and Hazelnuts is a delicious and easy side dish that is perfect for fall and winter meals. The roasted squash is tender and sweet, and the gorgonzola butter adds a rich and creamy flavor. The hazelnuts add a touch of crunch and texture. This dish is sure to be a hit with your family and friends.
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