Vegan Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

The Vegan Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze is a tasty meal and has 230 kcal per serving. This dish takes 50 minutes to prepare. Serve this recipe at holidays, events, lunches, feasts, dinners, functions, get-togethers, or festivals. It contains butternut squash, olive oil, maple syrup, salt, vegan gorgonzola-style cheese, dried cranberries, black pepper, balsamic vinegar, water, & lemon juice. We may pair this dish with quinoa salad with roasted vegetables, vegan focaccia, lentil loaf with gravy, creamy pumpkin soup, garlic herb bread, tomato basil soup, or chickpea spinach salad. You may keep this Vegan Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze in the refrigerator for three days.

STATS:

• Total time: 50 minutes
• Calories: 230 kcal
• Diet: Vegan
• Cuisine: United States
• Cooking time: 35 minutes
• Servings: 6
• Course: Main
• Serving size: 1 cup
• Preparation time: 15 minutes

EQUIPMENT:

• Baking tray
• Mixing bowl
• Knife
• Cutting board
• Saucepan
• Spatula
• Measuring spoons
• Oven

INGREDIENTS:

SQUASH BASE:

• 1 tsp black pepper
• One tsp salt
• 1 large cubed butternut squash
• Two tbsp olive oil
• One tsp maple syrup

VEGAN CHEESE LAYER:

• 100 g crumbled vegan gorgonzola-style cheese

CRANBERRY-BALSAMIC GLAZE:

• Half cup dried cranberries
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• Half cup water
• 1 tsp lemon juice

INGREDIENT NOTES:

BUTTERNUT SQUASH:

• This is the base that holds the shape well while roasting. It roasts beautifully and gives a caramel taste as well. You may use pumpkin, acorn squash, or sweet potato as an alternative.

OLIVE OIL:

• Oil improves the taste and texture of the recipe. It gives crispy roasted edges and keeps the dish from sticking. Use avocado oil if you are not adding olive oil.

MAPLE SYRUP:

• It caramelizes the squash while roasting and gives a natural sweet taste. Maple syrup works best with balsamic vinegar. You may use agave syrup, date syrup, or brown sugar as another choice.

VEGAN GORGONZOLA-STYLE CHEESE:

• This is the creamy ingredient in the recipe that makes the dish rich. It gives a creamy texture and maintains a tangy & savory taste. You may use vegan feta or cashew cream as an alternative.

DRIED CRANBERRIES:

• Cranberries maintain the sweet taste of maple syrup and squash. They get soft and blend well with glaze after cooking. You may use raisins as a substitute.

BALSAMIC VINEGAR:

• It gives deep acidity and tanginess. Balsamic vinegar improves the overall taste of the dish. You may use apple cider vinegar as per your choice.

LEMON JUICE:

• Lemon juice brightens the glaze and keeps it from getting too heavy. It gives freshness and sharp acidity. You may use lime juice as another idea.

INSTRUCTIONS:

1. First, warm the oven to 200°C and place squash cubes on the tray.
2. Include olive oil, salt, maple syrup, & black pepper, then mix well.
3. Roast the squash for 35 minutes till they get golden.
4. Include cranberries, balsamic vinegar, maple syrup, water, and lemon juice in the saucepan.
5. Now cook them on a low flame for ten minutes.
6. Include the squash on the dish after removing from the oven.
7. Then drizzle cranberry-balsamic glaze on the squash.
8. Lastly, sprinkle vegan cheese on top.

SERVING SUGGESTIONS:

DINNER:

• Vegan Roast Mushroom Wellington
• Herb Stuffed Seitan Roast
• Lentil Loaf with Gravy

MEAL:

• Quinoa Salad with Roasted Vegetables
• Chickpea Spinach Salad
• Couscous with Herbs

BREAD:

• Garlic Herb Bread
• Rustic Sourdough Bread
• Vegan Focaccia

SOUP:

• Creamy Pumpkin Soup
• Lentil Vegetable Soup
• Tomato Basil Soup

TIPS:

• Cut the squash evenly to roast them properly.
• Avoid overcrowding the tray so it does not steam.
• Roast till the edges get lightly caramelized.
• Include vegan cheese last so it stays creamy.
• For even thickness, stir the glaze slowly.

STORAGE INFORMATION:

FRIDGE:

• Keep the recipe for three days.

FREEZER:

• You may freeze the roasted squash for two months.

FAQs:

Can I make this recipe early?

• Yes, roast the squash and make the glaze separately to assemble later.

Is this meal sweet or savory?

• This dish has a sweet and savory taste.

Can I exclude vegan cheese?

• Yes, the meal will still taste great.

Are fresh cranberries good for this recipe?

• Yes, but increase cooking time till they get soft.

NUTRITIONAL INFORMATION:

Calories: 230 kcal

Net carbs: 30 g

Total carbs: 35 grams

Fiber: 5 g

Protein: 5 grams

Iron: 1.5 mg

Calcium: 80 milligrams

Vitamin A: 15,000 IU

Sodium: 300 milligrams

Potassium: 600 mg