Roasted Squash with Cherries and Pistachios
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 406
- Total Fat
- 29
- Saturated Fat
- 6
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 14
- Sodium
- 703
- Total: 1 hr 5 min
- Active: 15 min
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.