This roast winter squash with blue cheese combines tangy Gorgonzola cheese and tender roasted butternut squash for an easy, elegant vegetarian main dish.
What type of blue cheese works best in this recipe?
Gorgonzola is a great entry-level blue cheese because it’s milder than more prominently funky varieties.
Roast Winter Squash With Blue Cheese
- Quick Glance
- Quick Glance
- 20 M
- 1 H, 30 M
- Serves 4
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
Place the halved butternut squash, cut side up, on the prepared baking sheet and season with salt and pepper. Drizzle with the oil and use your fingers to spread it over the squash.
Roast until fork-tender, 50 to 60 minutes.
Once the squash is tender, remove it from the oven and let it cool slightly until it’s still warm but easy to handle, 10 to 15 minutes.
In a large bowl, use a spoon to scoop out the flesh of a squash, leaving the skin intact to create a boat. Leave at least a 1/4-inch (6-mm) border around the squash skin so it will retain its shape. Repeat with the remaining halves.
Add the Greek yogurt, salt, pepper, and 6 ounces (170 g) of the Gorgonzola to the squash flesh and mix until well combined. Spoon the mixture back into the squash boats. Top with the remaining 2 ounces (57 g) of the Gorgonzola.
Place the squash back in the oven and roast until the cheese melts and the squash is golden-brown on top, about 10 minutes. Set the oven to broil and cook until the tops are golden, 2 to 3 minutes.
Serve while still warm.
Recipe Testers' Reviews
This is sublimely delicious. It would be a great Meatless Monday or holiday option. Very little hands-on time, and can be prepared ahead. It's loaded with complex flavors--sweet, sharp and the melted Gorgonzola is incredibly creamy and cheesy.
Also of note, I reheated (nuked it) a slice for breakfast, and it reheated beautifully, so I think these could be made ahead. Or prepare them up to the point of the second baking/broiling, at which point you could reheat them.
This is my first time testing a recipe so I picked something simple and something I knew my family would like. It was creamy and flavorful. I bought 2 butternut squash and when I cut them open one was a beautiful bright orange color and the other was closer to a yellow color inside. Unfortunately, this was the larger of the two so when mixed with the yogurt and cheese it did not create an appetizing color.
I would also note that it's best not to let the baked squash cool too much as the heat is needed to melt the gorgonzola. The recipe just says 8 ounces so I bought mine in a wedge. When adding the 6 ounces to the squash and yogurt it should be crumbled or cut in small pieces to facilitate melting and make it easier to blend. The remaining two ounces of cheese that were for topping wasn't enough to cover all 4 sections adequately so the final presentation was not covered in melted cheese.
The recipe says to line the pan with parchment for baking but doesn't say to remove the parchment before broiling. To avoid a fire I put my pan on a lower rack in the oven which increased the broiling time and didn't really brown the tops.