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turkey TIPS

roasted acorn squash, pears and potatoes with bucheron cheese
Chef Jody Denton of Merenda – Bend, OR
Adapted by StarChefs

Yield: 4-6 Servings


  • 1 acorn squash, cut into 1/8 –inch wedges, seeds removed
  • 1 pound fingerling or other small potatoes, washed and scrubbed
  • 1 pound cippolini or other small onions
  • 3 Tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 16 cloves garlic, peels on
  • 2 pears, sliced
  • 4 sprigs thyme
  • 2 Tablespoons LuLu Fig balsamic vinegar or other aged balsamic vinegar
  • ½ cup Bucheron, or other aged goat cheese
  • ¼ cup hazelnuts, toasted and chopped


Preheat oven to 325°F. In large mixing bowl, toss acorn squash wedges, potatoes and onions in 2 Tablespoons of olive oil and a little salt and pepper. Lay out evenly on baking sheet or in large casserole dish and place in oven. After about ½ hour, toss garlic cloves in half of remaining olive oil and a little salt and pepper and scatter over roasting vegetables. Return to oven. After 10 more minutes, toss pears and thyme in remaining olive oil and a little salt and pepper and distribute evenly over roasting vegetables. Bake 15 minutes more.

Arrange hot vegetables on large platter, drizzle with balsamic vinegar and crumble goat cheese over top. Place entire platter in oven 2-3 minutes just to lightly melt cheese. Sprinkle hazelnuts over top and serve immediately.


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