Roasted Butternut Squash & Gorgonzola

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

Very easy

10 minutes

Prep time

40 minutes

Cook time

804 cal.

Per serving



Oven, Baking dish, Knife


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!

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Nutrition facts

Average estimated amount for one serving

Energy804 cal.
Fat32 g
Carbohydrates122 g
Protein26 g
Fiber10 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 804 Energy, 32 g of Fat, 122 g of Carbohydrates, 26 g of Protein, 10 g of Fiber.

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Roasted Butternut Squash & Gorgonzola