Roasted Acorn Squash, Pears & Potatoes With Goat Cheese Recipe #251864
Cooking Fresh from the Bay Area. Jody Denton, Restaurant LuLu, San Francisco.
by kelly in TO
1¼ hours | 15 min prep
SERVES 6 -8
- 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
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 251864 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars