Roasted Squash with Cherries and Pistachios Recipe

Name: Roasted Squash with Cherries and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 3 tablespoons white balsamic vinegar; 1 1/2 teaspoons kosher salt; 2 pounds acorn squash, halved, seeded and cut into wedges; 2 sprigs fresh rosemary; 2 cloves garlic, unpeeled and smashed; 2 cups baby arugula; 1/2 cup roasted pistachios; 1/4 cup dried tart cherries; 2 ounces crumbled gorgonzola dolce cheese

Servings: persons

5 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons kosher salt
2 pounds acorn squash, halved, seeded and cut into wedges
2 sprigs fresh rosemary
2 cloves garlic, unpeeled and smashed
2 cups baby arugula
1/2 cup roasted pistachios
1/4 cup dried tart cherries
2 ounces crumbled gorgonzola dolce cheese

1
Preheat the oven to 400 degrees F.
2
In a medium bowl, whisk together 3 tablespoons of the olive oil, the vinegar and 1/2 teaspoon of the salt.
3
Set aside.
4
Place the squash wedges on a rimmed baking sheet.
5
Drizzle with the remaining 2 tablespoons olive oil and 1 teaspoon salt.
6
Add the rosemary and garlic.
7
Cover the tray tightly with a sheet of foil.
8
Bake until the tip of a knife goes into the squash easily, 35 to 40 minutes.
9
Drizzle three-quarters of the vinaigrette over the squash and allow it to cool and absorb the dressing for about 10 minutes.
10
Add the arugula, pistachios and cherries to the remaining vinaigrette.
11
Toss gently to coat.
12
Place the marinated squash wedges on a platter and top with the dressed greens.
13
Sprinkle with the gorgonzola and serve.

425

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 3 tablespoons white balsamic vinegar, 1 1/2 teaspoons kosher salt, 2 pounds acorn squash, halved, seeded and cut into wedges, and more.

Yes, Roasted Squash with Cherries and Pistachios 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 Squash with Cherries and Pistachios

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