Roasted Acorn Squash, Pears & Potatoes With Goat Cheese Recipe

Name: Roasted Acorn Squash, Pears & Potatoes With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup boucheron cheese or 1/2 cup other aged goat cheese; 1/4 cup hazelnuts, toasted and chopped

Servings: persons

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
1/2 cup boucheron cheese or 1/2 cup other aged goat cheese
1/4 cup hazelnuts, toasted and chopped

1
Preheat oven to 375u00b0F.
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.

913

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Acorn Squash, Pears & Potatoes With Goat Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Acorn Squash, Pears & Potatoes With Goat Cheese

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