Author Notes
This recipe was inspired by a similar dish I once had at Michael Chiarello's restaurant Bottega. I chose to switch out the balsamic vinegar for maple syrup and the burrata for the gorgonzola! —JennT1981
Ingredients
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2 tablespoons
olive oil
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3 tablespoons
maple syrup
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1
large butternut squash, peeled, seeded and chopped in 1 inch cubes
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1 teaspoon
fine sea salt
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1/2 teaspoon
cracked black pepper
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2 tablespoons
unsalted butter
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2
cloves garlic, minced
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4
slices sour dough bread, cubed small
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1/2 cup
gorgonzola crumbles
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1/4 cup
fresh Italian parsley, minced
Directions
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Preheat oven to 375 degrees F.
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In a large mixing bowl combine butternut, oil, maple syrup, salt and pepper; toss to coat evenly.
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Spread out evenly onto baking sheet and cook until tender and caramelized about 25 to 30 minutes, tossing once half way through cooking time.
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In the meantime melt butter over medium heat in a large skillet and add bread cubes.
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Toss to coat evenly with butter and cook until golden and toasted about 7 to 10 minutes tossing frequently.
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Add garlic last minute of cooking them remove from heat to prevent garlic from burning.
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Transfer butternut to a serving platter, top with garlic croutons and gorgonzola. Garnish with parsley.
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