This dish is so simple and so maddeningly good considering its simplicity. I thought of putting these four ingredients together on a whim, and the result was divine! I did not look up this combination online, because I am sure it already exists, and I did not want to get discouraged about posting it. Plus, I like my pics. This would be so perfect for a Thanksgiving side dish. These ingredients would also, I think, be great in a main dish pasta or green salad by adding some hot Italian sausage. So rich and so satisfyingly yummy!
Roasted Butternut Squash with Gorgonzola, Toasted Pecans, Drizzled with a Balsamic Reduction
-1.25 lbs. peeled and cubed butternut squash
-1/4 c. balsamic vinegar
-1/4 c. crumbled gorgonzola
-1/4 c. chopped, toasted pecans
-S & P
Preheat oven to 375°. Line baking sheet pan with foil and coat with nonstick spray. Spread cubed squash evenly on sheet pan. Sprinkle squash with S & P. Roast on middle rack of oven for ~30 min.
Meanwhile pour vinegar in small sauce pot. Simmer on med. Heat for ~5min. or until reduced by half. Vinegar will be thickened and will coat the pot and the back of a spoon. Toast pecans in fry pan of oven.
When squash is golden brown and a fork is easily inserted. Remove from oven and divide evenly among 4 bowls. Top with crumbled gorgonzola and pecans. Drizzle with balsamic reduction. ~160 cal. per serving (640 cal. If you want to eat all of it as one serving, and I think you just might!)