The sweetness of the roasted squash with the “kick” of the gorgonzola is a great combination. The prep time won’t take you more than 10 minutes. The time is in the roasting, but luckily that is time that you can spend doing other things, like giving yourself a little mini-facial, pedicure, or just go ahead and pour yourself a glass of wine, kick back and relax.
- 1 medium butternut squash, or other winter squash (about 1 1/2 lbs.), rinsed
- 2 tbsp. unsalted butter, melted
- 1/2 teaspoon koshwer salt
- Freshly ground black pepper
- 1 to 2 ounces Gorgonzola cheese, crumbled
- 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 slighly (if needed, return the squash to the oven to melt the cheese).
(Recipe by: Food Network Kitchens)