Roasted Butternut Squash & Gorgonzola

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Sweet, rich squash with salty, tangy blue cheese. A fall flavor fest!


10 minutes

Prep time

40 minutes

Cook time

757 cal.

Per serving



Oven, Baking dish


Butternut squash

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.

Butternut squash

Step 3

Layer the slices of squash & blue cheese in a greased baking dish.

Sour cream

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!

Nutrition facts

Average estimated amount for one serving

Energy757 cal.
Fat27 g
Carbohydrates121 g
Protein25 g
Fiber10 g

On average, one serving of the recipe "Roasted Butternut Squash & Gorgonzola" contains 757 Energy, 27 g of Fat, 121 g of Carbohydrates, 25 g of Protein, 10 g of Fiber.

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Roasted Butternut Squash & Gorgonzola
Very easy