Roasted Delicata Squash with Blue Cheese and Walnut Crumble

This dish beautifully balances the sweet, nutty flavor of roasted delicata squash with the rich, tangy notes of blue cheese and the crunch of walnut crumble. It makes for a delightful side dish or a light main course, perfect for autumn gatherings. The combination of textures and flavors creates an appealing experience, while still respecting traditional culinary principles.

Ingredients:

• 2 medium delicata squash, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup crumbled blue cheese
• 1/2 cup walnuts, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the delicata squash into half-moons and place them on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4. Roast in the oven for 25-30 minutes, or until the squash is tender and caramelized.
5. While the squash is roasting, prepare the walnut crumble. In a small bowl, combine the chopped walnuts, thyme leaves, maple syrup, and a pinch of salt. Mix well.
6. After the squash is done roasting, remove it from the oven and sprinkle the blue cheese over the top.
7. Return the squash to the oven for an additional 5 minutes, until the cheese is slightly melted.
8. Remove from the oven, sprinkle the walnut crumble over the squash, and drizzle with balsamic vinegar before serving.