Baked Acorn Squash with Gorgonzola and Sage

I absolutely love winter squashes, especially this time of year. There is something so comforting about a slightly carmelized, piping hot baked winter squash just out of the oven on a cold day. While I love a good winter squash recipe with lots of butter and brown sugar, I prefer them in healthier savory dishes. This acorn squash recipe is so simple and it comes in its own little bowl - very cute! The gorgonzola and sage add such an interesting Fall flavor to the slightly sweet squash.

Baked Acorn Squash with Gorgonzola and Sage
serves 2

1 medium acorn squash
1 tablespoon olive oil
1 tablespoon maple syrup
2 tablespoons gorgonzola cheese
4 large fresh sage leaves, finely chopped
salt and pepper

Preheat oven at 400. Cut the squash in half width-wise and scoop out the seeds and stringy stuff. You can cut the bumpy bottoms off the halves in order to get them to stand up. Whisk the olive oil and maple syrup together in a small bowl, then brush it on the insides of the squash halves with your fingers. Season the squash halves with salt and pepper. Bake until fork-tender, approximately 40 minutes to an hour, depending on the size of the squash. Take them out of the oven and add the gorgonzola and chopped sage, then put them back in until the cheese is melted and bubbly, about 5 minutes.