Roasted Acorn Squash, Pears & Potatoes With Goat Cheese

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 375°f.
• 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.