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Sweet Potato and Butternut Squash with Gorgonzola Cheese Recipe

Name: Sweet Potato and Butternut Squash with Gorgonzola Cheese Recipe
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 4
Ingredients: 1 ea small Butternut Squash; 2 ea small Sweet Potatoes (or 1 large Sweet Potato); 4 tbsp Olive Oil; 1 tbsp Litehouse® Dried Thyme; 1 tbsp Litehouse® Dried Oregano; 1 tsp Salt; ½ tsp Black Pepper; ½ cup Pepita seeds; ½ cup Litehouse® Balsamic Dressing; 2 tbsp Litehouse® Old-Fashioned Caramel Dip; 4 cup fresh Arugula; 1 ea Apple, sliced thinly; 2 ea fresh Figs, quartered; ¼ cup Litehouse® Gorgonzola Crumbles; ¼ cup Litehouse® Blue Cheese Dressing; ¼ cup Pepita Seeds

November 3, 2022 Litehouse

1 hour

Serves: 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!

Sweet Potato and Butternut Squash with Gorgonzola Cheese Recipe

Ingredients

1 easmall Butternut Squash
2 easmall Sweet Potatoes (or 1 large Sweet Potato)
4 tbspOlive Oil
1 tbspLitehouse® Dried Thyme
1 tbspLitehouse® Dried Oregano
1 tspSalt
½ tspBlack Pepper
½ cupPepita seeds
½ cupLitehouse® Balsamic Dressing
2 tbspLitehouse® Old-Fashioned Caramel Dip
4 cupfresh Arugula
1 eaApple, sliced thinly
2 eafresh Figs, quartered
¼ cupLitehouse® Gorgonzola Crumbles
¼ cupLitehouse® Blue Cheese Dressing
¼ cupPepita Seeds

Directions

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.