Recipe courtesy of Giada De Laurentiis
Episode: Sunday Supper
Save Recipe Print
Roasted Squash with Cherries and Pistachios
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Squash Soup

Recipe courtesy of Alton Brown

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories