Roasted Acorn Squash, Pears & Potatoes With Goat Cheese

Ingredients

• 1 acorn squash, cut in 8 wedges, seeds removed
• 1 lb small potato, washed thoroughly
• 1 lb cipolinni onion or 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
• 1/2 cup boucheron cheese or other aged goat cheese
• 1/4 cup hazelnuts, toasted and chopped

Directions

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.