Gorgonzola Acorn Squash – A Recipe

You really don’t have to do much with acorn squash. At least that’s what I think. I like the taste of it. Just as is. I used to flavor it with butter and maple syrup. Now I’ve got gorgonzola taking over and making acorn squash a rock star.

Here’s how:

Cut squash in half. Scrape out seeds and stringy stuff. Place cut-side down on a foil-lined sheet pan. Add a little water to pan, about a 1/4-inch. Bake at 400 for 40-45 minutes until a paring knife easily pierces and flesh feels soft.

Baked Squash Just Out of Oven

Baked Squash Just Out of Oven

Flip over cut-side up.

Squash ready to stuff

Squash ready to stuff

Season with salt, pepper, and a little hot pepper.

Seasoned squash

Seasoned squash

Add some crumbled gorgonzola. (If you like add some butter and a pinch of breadcrumb, too.)

Crumbled gorgonzola in your squash ready to bake

Crumbled gorgonzola in your squash ready to bake

Drizzle with olive oil. Bake for another 10 minutes until cheese melts.

Tasty cooked sqaush

Tasty cooked squash

Eat with a spoon. Half a squash per person. Your own personal squash (half).

Eat it with a spoon

Eat it with a spoon

Gorgonzola Acorn Squash

1 acorn squash, cut in half, seeds removed

4 tablespoons unsalted butter

salt & pepper to taste

Pinch hot pepper

1/4 cup crumbled gorgonzola cheese

2 tablespoons breadcrumbs

drizzle of olive oil

Preheat oven to 400 degrees F.

Line a small sheet pan (with at least 1-inch sides) with foil. Place the cleaned acorn squash cut-side down. Pour a little water in the pan to make a not too deep puddle. Roast squash for about 45 minutes until tender (test by poking a paring knife into flesh). Remove from oven and gently turn squash halves over making cut side up. Season with salt & pepper, add a little hot pepper. Add 2 tablespoons of butter to each half. Sprinkle with gorgonzola, then breadcrumbs. Drizzle with olive oil. Return to oven for about 10 minutes until cheese melts and breadcrumb is golden.

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