Roasted Butternut Squash With Gorgonzola Cream
- 2 1/4 lbs butternut squash, cut into wedges, seeds removed and reserved
- 1/4 cup olive oil
- 1 1/4 cups heavy cream
- 1 clove crushed garlic
- 1.75 oz gorgonzola, crumbled
- None None Chives, finely chopped, to serve
- Preheat oven to 400u0b0F. Arrange squash wedges in single layer in a baking dish. Drizzle with half the oil and season to taste. Bake 30-35 minutes, until golden and just tender.
- Meanwhile, rub excess flesh from seeds and toss in remaining oil. Place in one corner of the baking dish. Bake another 10-15 minutes, until seeds are golden and squash is tender.
- In a small frying pan, heat combined cream and garlic over medium heat, stirring. Simmer 2-3 minutes. Remove from heat, stir in gorgonzola and season to taste. Serve roasted squash drizzled with gorgonzola cream and topped with seeds and chives.
butternut squash, olive oil, heavy cream, garlic, gorgonzola, chives
Taken from recipes-plus.com/api/v2.0/recipes/28053 (may not work)