Life hasn’t been the same since Deborah Madison introduced me to Gorgonzola butter in her classic cookbook Vegetable Literacy. It’s a lovely condiment to jazz up any meat or vegetable dish, and it makes these winter squash wedges something special. Any winter squash variety will work—delicata, butternut, acorn, kabocha, etc.—and you don’t need to bother peeling it (unless you’re sensitive to the skin), because most squash varieties have edible skins that become quite tender once cooked. I like to smear a thin layer of the butter onto a plate and place the squash on top so that with each bite I get a little taste of the incredible cheesy, buttery spread.
Localize it: You could sub in roasted carrots or roasted beets for the winter squash. Try using any local nut or seed in place of the hazelnuts. And a nice local blue cheese is a great substitute for the Gorgonzola.
Ingredients
4 servings
For the Gorgonzola butter:
For the winter squash:
Preparation
Make the Gorgonzola butter:
Step 1
In a medium-sized bowl, pound the garlic and a hefty pinch of salt with the back of a spoon until a paste forms. Add the butter and cheese and mix until well incorporated. Set aside.
Make the squash:
Step 2
Heat a cast-iron skillet over medium-high heat and brush the squash wedges with a little melted butter. Add the squash to the skillet and cook, undisturbed, for a few minutes. Once the squash begins to brown up a bit, turn the wedges and continue to cook, turning them every few minutes, until they are tender, about 25 minutes. Season with a pinch of salt.
Step 3
Spoon a thin layer of the Gorgonzola butter onto a platter and top it with the squash. Sprinkle with the minced parsley, hazelnuts, and freshly ground black pepper.
How would you rate Winter Squash Wedges With Gorgonzola Butter and Hazelnuts?
Leave a Review
Reviews (3)
Back to TopI used a mild goat cheese from the farmer's market and halved the recipe to make it a side. It was really good! I only wish I had more squash so I could have had it for a full meal. Also, if you don't like salt then watch how much you put in this. It's very easy to put too much in.
Anonymous
Seattle
12/19/2021
Lovely recipe which needs a couple of small tweaks IMHO. The garlic needs to be roasted, not raw. Using a little too little blue cheese is probably better than using too much. I had Stilton and used acorn squash. Neither my wife nor I typically eat squash, and she cannot stand blue cheese of any kind. However, the compound butter is extraordinary, with umame and savory notes from the garlic and blue cheese. I added a jot of Caribbean pepper sherry, and would consider adding Worchestershire or a touch of soy. My wife loved the dish and finished a serving!
Corundum
Helena, Montana
1/8/2021
Very nice! I roasted the kabocha wedges. Also, was lazy and didn't use the hazelnuts.
jansan1
Orange County, CA.
1/2/2021
See Related Recipes and Cooking Tips
53 Christmas Dinner Side Dishes to Round Out Your Holiday Feast
If it’s beginning to look a lot like Christmas, you probably have a menu to plan. We can help.97 Vegetarian Recipes for When You're in the Mood to Go Meatless
Find vegetarian recipes for dinner tonight—and flavorful breakfasts, lunches, and snacks, too.Here’s What Associate Editor Jarrett Melendez Is Cooking This Month
December is my time to delve into all the richest, most comforting foods, like chocolate, cheese, and meats galore.Happy Small-idays: 45 Holiday Meals for Smaller Celebrations
Fewer folks around the table than the average holiday dinner? Skip the whole ham or turkey and opt for one of these smaller celebratory dinners instead.11 Ways to Make It Through Yet Another Winter Squash
Get excited about those orange-fleshed beauties all over again with these easy, delicious recipes for breakfast through dessert.
