Roasted Squash with Cherries and Pistachios

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

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
Directions
  • Preheat the oven to 400 degrees F.

  • In a medium bowl, whisk together 3 tablespoons of the olive oil, the vinegar and 1/2 teaspoon of the salt. Set aside.

  • Place the squash wedges on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil and 1 teaspoon salt. Add the rosemary and garlic. Cover the tray tightly with a sheet of foil. Bake until the tip of a knife goes into the squash easily, 35 to 40 minutes.

  • Drizzle three-quarters of the vinaigrette over the squash and allow it to cool and absorb the dressing for about 10 minutes.

  • Add the arugula, pistachios and cherries to the remaining vinaigrette. Toss gently to coat. Place the marinated squash wedges on a platter and top with the dressed greens. Sprinkle with the gorgonzola and serve.


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