Sweet Potato and Butternut Squash with Gorgonzola Cheese Recipe
November 3, 2022Litehouse1 hourServes: 4
Slices of roasted sweet potato and butternut squash are topped with Litehouse® Gorgonzola Cheese Crumbles, and drizzled with a sweet and tangy caramel-balsamic dressing. Paired with a simple arugula salad with apple slices and figs and a sauce made of Litehouse® Blue Cheese Dressing, this is a meal worthy of an autumnal feast!
1 easmall Butternut Squash
2 easmall Sweet Potatoes (or 1 large Sweet Potato)
1. Set the oven to 375°F. Cover a baking sheet with parchment paper or silicone mat.2. Peel the butternut squash, and cut in half. Remove the seeds. Wash the sweet potato but leave the peel on. Slice the butternut squash and sweet potatoes into ½ inch thin slices.3. In a large bowl, mix squash and sweet potato slices with olive oil, Litehouse® Dried Thyme, Litehouse® Dried Oregano, salt, and pepper. Mix until well coated. 4. Transfer to a baking sheet and bake at 375°F for 40 minutes, until vegetables are fully cooked and golden brown around the edges. Transfer to a serving platter.5. In a jar, combine Balsamic Dressing and Caramel Sauce. Shake well to combine until fully emulsified (you should have a thicker, sweet and tangy balsamic vinaigrette).6. Set a medium sized pan to medium heat. Add pepita seeds, and cook in the pan until they have slightly browned around the edges, about 5 minutes, stirring occasionally. Remove from the pan and set aside.7. Drizzle the roasted vegetables with Caramel-Balsamic Dressing. Top with Gorgonzola Bits. Sprinkle with ½ cup pepita seeds. 8. To assemble salad, mix arugula, apple slices, fresh fig quarters on a large serving platter or in a salad bowl. Drizzle with Blue Cheese Dressing. Sprinkle with remaining pepita seeds. Serve roasted vegetables with salad immediately.