- 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
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Place the halved butternut squash, cut side up, onto the prepared sheet pan and season with salt and pepper. Drizzle with the oil and use your fingers to spread it over the squash.
- Transfer the pan to the preheated oven and bake for 40 to 50 minutes, or until fork-tender. Once the squash is done, remove from the oven and let it cool slightly, or until easy to handle.
- In a large bowl, scoop out the flesh of a squash half with a spoon, leaving the skin intact to create a boat. Leave at least a 1/4-inch border around the squash skin so it will retain its shape. Repeat with the remaining halves.
- To the squash flesh, add the Greek yogurt, salt, pepper and 6 ounces of the Gorgonzola. Mix until well combined. Spoon the mixture back into the squash boats. Top with the remaining 2 ounces of the Gorgonzola.
- Place the squash back in the preheated oven and bake for another 8 to 10 minutes, or until the cheese is melted and the squash is golden-brown on top. Set the oven to broil and cook for 2 to 3 minutes, or until the tops are golden.
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.