Roasted Butternut Squash & Gorgonzola
Be the first to reviewSweet, rich squash with salty, tangy blue cheese. A fall flavor fest!
Victoire
96
Utensils
Oven, Baking dish
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 757 cal. |
| Fat | 27 g |
| Carbohydrates | 121 g |
| Protein | 25 g |
| Fiber | 10 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.
Any feedback you want to share
with us on this recipe?Write a review
You may also like...
Very easy