- 2 medium butternut squash, halved lengthwise and seeded
- Sea salt and freshly ground black pepper, to taste
- 1 tbsp avocado or olive oil
- 10 1⁄2 oz plain Greek yogurt
- 8 oz Gorgonzola, divided
Blue cheese fans will go gaga over this caramelized, sweet squash with a creamy filling, loaded with lots of salty and bold Gorgonzola cheese. Simple enough for a weeknight with only five ingredients, it’s also elegant enough to serve for holiday dinners.
Gorgonzola is a great entry-level blue cheese because it’s milder than more prominently funky varieties. When it gets hot and toasty in the oven it transforms into a cheesy powerhouse.
This vegetarian entree or side dish takes a simple fall vegetable to new heights. Serve with a matured dry white or red wine, such as Chenin Blanc or Merlot.