Roast Winter Squash With Blue Cheese

Instructions

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil. TESTER TIP: Do NOT even consider substituting parchment paper for the aluminum foil. The paper will be precariouslyactually, dangerouslyclose to the flame of the broiler. 

Place the halved butternut squash, cut side up, on the prepared baking sheet and season with salt and pepper. Drizzle with the oil and use your fingers to spread it over the squash.

Roast until fork-tender, 50 to 60 minutes.

Once the squash is tender, remove it from the oven and let it cool slightly until it's still warm but easy to handle, 10 to 15 minutes.

In a large bowl, use a spoon to scoop out the flesh of a squash, leaving the skin intact to create a boat. Leave at least a 1/4-inch (6-mm) border around the squash skin so it will retain its shape. Repeat with the remaining halves. TESTER TIP: If you prefer, the filling can be baked in a baking dish instead of using the scooped-out butternut boats.

Add the Greek yogurt, salt, pepper, and 6 ounces (170 g) of the Gorgonzola to the squash flesh and mix until well combined. Spoon the mixture back into the squash boats. Top with the remaining 2 ounces (57 g) of the Gorgonzola. TESTER TIP: You may want to hold off on adding all the yogurt at once. Maybe start by adding about 1 cup and then, if you'd like the mixture a little creamier, stir in the rest.

Place the squash back in the oven and roast until the cheese melts and the squash is golden-brown on top, about 10 minutes. Set the oven to broil and cook until the tops are golden, 2 to 3 minutes.

Serve while still warm.

Mains