INGREDIENTS

  • 1 acorn squash , cut in 8 wedges, seeds removed
  • 1 lb small potatoes , washed thoroughly
  • 1 lb cipolinni onions orother other small onion
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • 16 garlic cloves , peels left on
  • 1 pear , cut into eight wedges
  • 4 sprigs fresh thyme
  • 2 tablespoons balsamic vinegar
  • 1/2 cup boucheron cheeseorother aged other aged goat cheese
  • 1/4 cup hazelnuts , toasted and chopped

DIRECTIONS

  1. Preheat oven to 375°F.
  2. In a large mixing bowl, toss the acorn squash, potatoes, and onions with 2 tablespoons of the olive oil and a little salt and pepper. Lay them out evenly on a baking sheet or in a large casserole dish and place them in the oven.
  3. After about 30 minutes, coat the garlic cloves in 1/2 tablespoon of the olive oil and a little salt and pepper and scatter over the roasting.
  4. vegetables. Return to the oven.
  5. After 10 minutes more, toss the pear and thyme with the remaining 1/2 tablespoon of olive oil and a little salt and pepper and distribute evenly over the pan of roasting vegetables. Return to the oven for another 15 minutes.
  6. Arrange the hot vegetables on a large platter, drizzle with Balsamic Vinegar, and crumble the goat cheese over the top. Place the entire platter in the oven for 2 or 3 minutes, just to lightly melt the cheese. Sprinkle the hazelnuts over the top and serve immediately.