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Roasted Squash with Cherries and Pistachios

Roasted Squash with Cherries and Pistachios
PREP TIME
15 min
COOK TIME
40 min
YIELDS
4 servings

Enjoy this colourful vegetarian side complete with dried tart cherries, roasted pistachios and crumbled gorgonzola dolce cheese.

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Ingredients

5
Tbsp extra-virgin olive oil
3
Tbsp white balsamic vinegar
1 ½
tsp kosher salt
2
lb(s) acorn squash, halved seeded and cut into wedges
2
sprigs fresh rosemary
2
cloves garlic, unpeeled and smashed
2
cups baby arugula
½
cup roasted pistachios
¼
cup dried tart cherries
2
oz crumbled gorgonzola dolce cheese
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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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My rating for Roasted Squash with Cherries and Pistachios
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