Roasted Butternut Squash & Gorgonzola
Be the first to reviewSweet, rich squash with salty, tangy blue cheese. A fall flavor fest!
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Utensils
Oven, Baking dish, Knife
recipe
Step 1
Preheat the oven to 350°F. Cut off the squash stems & split the squash in half lengthwise. Scoop out the seeds, then thinly slice the squash (keeping the skin on).
Step 2
Cut the cheese into thin slices.
Step 3
Layer the slices of squash & blue cheese in a greased baking dish.
Step 4
Add dabs of sour cream, salt, pepper & a drizzle of olive oil.
Step 5
Bake for 40 min, or until cooked through & golden on top. Enjoy!
Personal notes
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Nutrition facts
Average estimated amount for one serving
| Energy | 714 cal. |
| Fat | 32 g |
| Carbohydrates | 80 g |
| Protein | 24 g |
| Fiber | 15 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Butternut Squash & Gorgonzola" contains 714 Energy, 32 g of Fat, 80 g of Carbohydrates, 24 g of Protein, 15 g of Fiber.
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