Clipmark

Roasted Acorn Squash, Pears and Potatoes With Bucheron Cheese
[Add to myRecipeBox]
[Comment on this Recipe]

By Jody Denton of Merenda Restaurant and Wine Bar - Bend, OR

Adapted by StarChefs

INGREDIENTS:

1 acorn squash, seeded and cut in 1/8-inch wedges

1 pound fingerling potatoes, thoroughly washed

1 pound Cippolini or other small onion, sliced

3 Tablespoons extra-virgin olive oil

Salt and pepper

2 pears, peeled and chopped

4 sprigs fresh thyme

2 Tablespoons aged balsamic vinegar

1/2 cup aged goat cheese, such as Bucheron

Preheat oven to 350°F. In a large mixing bowl, toss acorn squash, potatoes, and onions in 2 Tablespoons extra-virgin olive oil and a little salt and pepper. Evenly distribute mixture onto a baking sheet or large casserole dish. While this is cooking, toss pears and thyme in remaining extra-virgin olive oil with a little salt and pepper and after 45 minutes, add this mixture to the roasting pan. Continue to roast for an additional 15 minutes.

To serve:

Arrange hot vegetables on large, oven-proof serving platter. Drizzle vinegar and sprinkle goat cheese over vegetables. Place entire platter in oven for about 2 minutes in order to lightly melt cheese. Remove from oven and serve immediately.