Baked butternut squash with gorgonzola and walnuts is a very simple autumn dish with an intense, refined flavor that combines sweetness, creaminess and crunch in a perfect balance. The squash, slow-roasted in the oven, becomes tender and caramelized, enhancing its naturally sweet taste. The gorgonzola melts on the surface creating a savory, enveloping cream, while the walnuts add a pleasant crunchy note that completes the dish. The final touch of honey, added after baking, ties all the ingredients together.
Ideal as a hearty side dish or as a vegetarian main course, this recipe celebrates autumn flavors: easy to prepare but capable of surprising with its harmony and contrast.
A dish that wins you over for its balance and harmony: sweet and salty, soft and crunchy, rustic yet elegant. Perfect to serve at an autumn dinner or during the holidays, baked squash with gorgonzola, walnuts and honey is a celebration of taste and simplicity that brings the season’s magic to the table.
The contrast between the sweetness of the squash, the creaminess of the cheese and the crunch of the walnuts makes this dish simple but highly impressive.
You might also like:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8 slices squash (butternut)
- 3.5 oz gorgonzola (spicy)
- 1/4 cup walnut kernels (chopped)
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- rosemary
- wildflower honey
For baked squash with gorgonzola and walnuts you will need
- 1 Baking tray
- Parchment paper
- 1 Knife
Preparation of baked squash with gorgonzola and walnuts
Cut the squash into slices about 3/8 inch thick, remove the skin and arrange the slices on a baking tray lined with parchment paper. Season with salt and pepper.
Place in the center of each slice a piece of spicy gorgonzola, the chopped walnuts, a sprig of rosemary and drizzle with olive oil.
Bake in a preheated static oven at 392°F for about 20 minutes.
Remove the baked squash with gorgonzola and walnuts from the oven and finish with a drizzle of honey for an irresistible sweet-and-salty contrast.Serve the baked squash with gorgonzola and walnuts warm, as an elegant appetizer or as a side for white meats and roasts.
Tip
You can enrich the recipe with a few drops of balsamic vinegar or a handful of fresh arugula at serving time for a gourmet touch.
What to substitute for gorgonzola?
Taleggio → creamy, with an intense flavor but less sharp than gorgonzola.
Brie or Camembert → sweeter and more delicate, they melt wonderfully over warm squash.
Roquefort or Bleu d’Auvergne → if you want to keep the “blue” note but with a French twist.
For a milder, lighter taste:
Crescenza or stracchino → perfect if you want a soft, creamy texture but a more neutral flavor.
Goat ricotta or robiola → bring freshness and lightness, balancing the sweetness of the squash.
Fresh goat cheese → excellent contrast between acidity and sweetness, also paired well with honey and walnuts.
