roasted acorn squash, pears and potatoes
with bucheron cheese
Yield: 4-6 Servings
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.