Gorgonzola and Sage Roasted Butternut Squash

The stuffed butternut squash halves are filled with Gorgonzola and ricotta cheese, then topped with fresh sage sprigs and baked until golden and bubbly. Use other types of blue cheese or even goat cheese instead of Gorgonzola, and thyme or rosemary instead of sage. The recipe is very easy and highly adaptable. The only hard part of this recipe is cutting the squash in half. You need a sharp knife and a bit of patience to get the job done.


1-1.2 kg Butternut squash 200 g Gorgonzola, crumbled into lumps 4 tbsp Ricotta cheese 2 tbsp Extra virgin olive oil 1 tbsp Maple syrup 2 tbsp Lemon juice 2 Sage sprigs Sea salt Freshly ground black pepper Crackers, bread sticks, figs and tomoatoes, to serve

Preheat the oven to 220C/430F. Cut the butternut squash in half lengthwise and remove seeds and strings. Slice a small bit off the bottom of the bulgy end of each squash half so it can sit firmly on the roasting tray.
Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into a large baking dish.
Combine Gorgonzola, ricotta, olive oil, maple syrup and lemon juice in a bowl.
Spoon the mixture into the holes of the squash halves and mound some on the flat parts as well. Top each with a sage sprig, gently pressing them into the cheese, and season with salt and pepper.
Loosely tent the squash with foil and cook for 45 minutes. Lower the oven temp to 200C/400F and remove the foil. Cook for a further 30-40 minutes until the cheese is golden brown and squash tender. Serve warm or at room temperature, with bread sticks, crackers, tomatoes and figs on the side.

24 comments:

Javier 30/8/24 12:32: I absolutely love your recipe!
Tom 30/8/24 12:55: ...the butternut squash harvest is in!
Mbul Kecil 30/8/24 13:05: Wow...a nice butternut squash recipe...i think they have a soft and melted texture...Want to recook someday..thanks Angie
DEZMOND 30/8/24 13:25: What I find a bit weird is that you never peel da squash, I always do, I know it is not an easy task, but it so much easier to eat then and also to roast as it gets roasted from the outside too. I usually cut of the ends, put them up vertically and then slide the knife thinly under the skin to cut it off following the shape of the squash. What are those little crackers around them?
Judee 30/8/24 13:34: What a beautiful presentation for this delicious fall squash. I would be proud to serve it.. Are you able to eat it?
sotis 30/8/24 14:22: hummm le parfum de la sauge et ce fromage coulant, je me régale!!!!
eileeninmd 30/8/24 14:54: Looks delicious, another yummy recipe! Take care, have a happy weekend!
Brian's Home Blog 30/8/24 15:48: That is downright beautiful and very fancy!
MELODY JACOB 30/8/24 19:04: This stuffed butternut squash recipe sounds absolutely divine! The combination of Gorgonzola and ricotta must create such a rich, creamy filling, and the sage adds that perfect touch of earthiness. I love how adaptable the recipe is, allowing for different cheeses and herbs depending on your taste or what you have on hand. It’s a wonderful dish for a cozy dinner or even a special occasion. Cutting the squash may take a bit of effort, but the end result is well worth it.

I’m excited to share my latest blog post with you! I’d love for you to give it a read and share your thoughts. Thank you: https://www.melodyjacob.com/2024/08/protected-by-grace-testimony-of-trust-and-gratitude.html
Ben | Havocinthekitchen 30/8/24 22:17: I love the combination of sage and squash - one of my favourite in fall! And this dish looks and sounds amazing.
Cooking Julia 30/8/24 23:16: ANother great way to cook butternut squash, I love the leaves on it!
Grace 31/8/24 00:40: Increíble Angie! Hoy hice sopa de verduras. Y mientras la preparaba, me dieron deseos de una calabaza al horno. Genial tu receta!
Siempre gracias!
Un abrazo.
roentare 31/8/24 01:23: that just makes me so hungry in the morning
Anonymous 31/8/24 03:21: Yummy -Christine cmlk79.blogspot.com
Citu 31/8/24 03:28: Se ve muy rico. Te mando un beso y gracias por la receta.
Margaret D 31/8/24 07:10: That looks very interesting Angie.
Veronica Lee 31/8/24 09:52: Such a lovely presentation for this tasty autumn squash, Angie!
JoAnna 31/8/24 13:17: Oh, how beautiful and colorful, I'm sure delicious! Nice description, thanks, Angie.
Federica Simoni 31/8/24 17:41: wow bellissimi colori, sarà buonissimo!
David 31/8/24 17:58: Angie, Great recipe, especially since we both like butternut squash! We'll definitely try some version of this squash and cheese recipe. Take Care, Big Daddy Dave
Sherry's Pickings 1/9/24 01:40: these look just amazing Angie! I like to roast butternut pumpkin in their skins, then just scrape off the flesh when baked. So much easier than trying to de-skin them beforehand. I love the efficacy of your method here :)
cheers
sherry
The-FoodTrotter 3/9/24 06:05: OMG I might seriously keep this recipe for later, cause it looks fantastic, even served as a spread to share with bread :)
Valentina 6/9/24 06:51: What a beautiful dish to welcome fall. You're always so creative with flavors and design -- this is beautiful. :-) ~Valentina
tigerfish 10/9/24 02:37: Nice balance of sweet squash and salty cheese plus the aroma of sage.