- 2 acorn squash
- gorgonzola dolce
- butter and olive oil
- S & P
Cut acorn squash in half and drizzle with honey and olive oil. Season with salt and pepper. Roast acorn squash at 400 degrees until soft.
Finely dice shallot and saute in butter and olive oil until crispy. Season with salt and pepper, sage, and a drizzle of honey.
When acorn squash is done, mash and season to taste. Top with caramelized shallots and gorgonzola.