Roasted Acorn Squash, Pears & Potatoes With Goat Cheese
By kelly in TO on September 10, 2007
Prep Time: 15 mins
Total Time: 1 hr 15 mins
About This Recipe
"Cooking Fresh from the Bay Area. Jody Denton, Restaurant LuLu, San Francisco."
acorn squash, cut in 8 wedges, seeds removed
small potato, washed thoroughly
1 lb cipolinni onions or 1 lb
other small onion
extra virgin olive oil
salt and pepper
garlic cloves, peels left on
pear, cut into eight wedges
1/2 cup boucheron cheese or 1/2 cup
other aged goat cheese
hazelnuts, toasted and chopped
Preheat oven to 375°F.
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.
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.
vegetables. Return to the oven.
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.
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.
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Roasted Acorn Squash, Pears & Potatoes With Goat Cheese (cont.)