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    You are in: Home / Recipes / Roasted Acorn Squash, Pears & Potatoes With Goat Cheese Recipe
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    Roasted Acorn Squash, Pears & Potatoes With Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    kelly in TO's Note:

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

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 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. 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. 4
      vegetables. Return to the oven.
    5. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Roasted Acorn Squash, Pears & Potatoes With Goat Cheese

    Serving Size: 1 (215 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 236.4
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 10.7 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 5.5 g
    Sugars 7.1 g
    Protein 4.0 g

    The following items or measurements are not included:

    fresh thyme

    boucheron cheese

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