Roasted Acorn Squash, Pears & Potatoes With Goat Cheese

kelly in TO's Note:

Cooking Fresh from the Bay Area. Jody Denton, Restaurant LuLu, San Francisco.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 acorn squash , cut in 8 wedges, seeds removed
• 1 lb small potato , washed thoroughly
• 1 lb cipolinni onions or 1 lb other small onion
• 3 tablespoons extra virgin olive oil
• salt and pepper
• 16 garlic cloves , peels left on
• 1 pear , cut into eight wedges
• 4 sprigs fresh thyme
• 2 tablespoons balsamic vinegar
• ½ cup boucheron cheese or ½ cup other aged goat cheese
• ¼ cup hazelnuts , toasted and chopped

Directions:

1. Preheat oven to 375°F.
2. In a large mixing bowl, toss the acorn squash, potatoes, and onions with 2 tablespoons of the olive oil and a little salt and pepper. Lay them out evenly on a baking sheet or in a large casserole dish and place them in the oven.
3. After about 30 minutes, coat the garlic cloves in 1/2 tablespoon of the olive oil and a little salt and pepper and scatter over the roasting.
4. vegetables. Return to the oven.
5. After 10 minutes more, toss the pear and thyme with the remaining 1/2 tablespoon of olive oil and a little salt and pepper and distribute evenly over the pan of roasting vegetables. Return to the oven for another 15 minutes.
6. Arrange the hot vegetables on a large platter, drizzle with Balsamic Vinegar, and crumble the goat cheese over the top. Place the entire platter in the oven for 2 or 3 minutes, just to lightly melt the cheese. Sprinkle the hazelnuts over the top and serve immediately.