Butternut squash cubed. Sprinkle olive oil, salt, pepper, drizzle honey. Roast at 400°F for 25 minutes, then top with cranberries, gorgonzola, and balsamic glaze. Sweet, tangy, and creamy with caramelized edges. 🎃🧀🍇 Ingredients ➤ 1 medium butternut squash (about 900 g), peeled, seeded, cubed ➤ 2 tbsp olive oil (30 mL) ➤ 1 tbsp honey or maple syrup (15 mL) ➤ ½ tsp sea salt (3 g) ➤ ¼ tsp black pepper (1 g) ➤ ½ cup dried cranberries (60 g) ➤ ⅓ cup gorgonzola cheese, crumbled ➤ 2 tbsp balsamic gl

Caramelized Butternut Squash with Cranberry-Balsamic Glaze Ingredients: 1 medium butternut squash (about 900 g), peeled and cubed 2 tablespoons (30 mL) olive oil 1 tablespoon (15 mL) maple syrup Salt and black pepper, to taste ½ cup (50 g) fresh or dried cranberries 2 tablespoons (30 mL) balsamic vinegar 1 tablespoon (15 mL) honey or maple syrup ½ teaspoon cinnamon (optional) Fresh thyme or rosemary for garnish Directions: Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil

How to Cook Pattypan Squash (3 Ways!)

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Patty Pan Squash Recipe (Cook It 4 Ways!) - Wholesome Yum