Butternut Squash, Fig and Gorgonzola Salad

Butternut Squash, Fig and Gorgonzola Salad

prep time

minutes
cook time

minute
servings
2-4

Ingredients








Cooking Instructions

1

Heat oven to 400°F. Pour balsamic vinegar into a saucepan over very low heat. Simmer until reduced by half, stirring occasionally. This should take about an hour.


2

While balsamic is reducing, toss squash with olive oil on parchment-lined baking sheet. Season with salt and pepper. Roast for 45 minutes or until squash is golden brown and fork tender.


3

In a medium bowl, gently toss squash, figs and gorgonzola together. Season with salt and pepper, to taste. To serve, drizzle squash mixture with balsamic reduction, and garnish with toasted pumpkin seeds.


Ingredients








Cooking Instructions

1

Heat oven to 400°F. Pour balsamic vinegar into a saucepan over very low heat. Simmer until reduced by half, stirring occasionally. This should take about an hour.


2

While balsamic is reducing, toss squash with olive oil on parchment-lined baking sheet. Season with salt and pepper. Roast for 45 minutes or until squash is golden brown and fork tender.


3

In a medium bowl, gently toss squash, figs and gorgonzola together. Season with salt and pepper, to taste. To serve, drizzle squash mixture with balsamic reduction, and garnish with toasted pumpkin seeds.


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