Gorgonzola Stuffed Honey Nut Squash
This Gorgonzola Stuffed Honey Nut Squash is an elegant Italian-inspired side dish that celebrates the sweet, creamy flavor of roasted honey nut squash. Filled with creamy Gorgonzola, toasted walnuts, herbs, and a drizzle of honey, it's the perfect balance of sweet and savory. Whether served as a holiday side or a light vegetarian main course, this recipe is simple enough for weeknights yet impressive enough for entertaining.
Ingredients
- 2 small honey nut squash, halved lengthwise and seeded
- 3 Tbsp. olive oil, divided
- Salt and freshly ground black pepper, to taste
- ½ cup crumbled gorgonzola cheese
- ¼ cup chopped walnuts, toasted
- 1 Tbsp. fresh sage, finely chopped
- 1 Tbsp. fresh rosemary, finely chopped
- Optional: drizzle of honey for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the squash: Brush the cut sides with 2 tablespoons olive oil and season with, sugar, cinnamon, salt and pepper. Place cut side down on the baking sheet.
- Roast for 25–30 minutes, or until tender and lightly caramelized.
- Prepare the filling: Toast the walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Crumble the gorgonzola and chop the herbs.
- Assemble: Flip the roasted squash halves cut side up. Fill the centers with gorgonzola and toasted walnuts, then sprinkle the sage and rosemary over the top.
- Return to the oven for 5–7 minutes, just until the cheese melts and the herbs crisp slightly.
- Finish and serve: Drizzle with the remaining olive oil (and a touch of honey if you like a sweet-salty balance). Serve warm.