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Side Dish
4 servings
15 minutes
1 hour
Chef Jody Denton
2 tablespoons balsamic vinegar
1 Acorn Squash, seeded, cut into 8 wedges
1 pound Russian Banana Fingerling Potatoes or other small potatoes, washed thoroughly, cut in half
1 pound Cipolline onions or other small onions, peeled and quartered
3 tablespoons extra virgin olive oil
1 pear, cored and cut into wedges
4 sprigs thyme
1/2 cup Gorgonzola cheese
1/4 cup hazelnuts, toasted and chopped
Salt and pepper
Toss the squash, potatoes, and onions with 2 tablespoons of oil and a little salt and pepper. Spread evenly on a baking sheet or in a large casserole dish and roast 40 minutes in a preheated 350 degree oven.
Toss the pears and thyme in the remaining olive oil with salt and pepper and distribute evenly over the roasted vegetables. Return to oven and roast 15 minutes longer.
Arrange the hot vegetables on an ovenproof serving platter, drizzle with the balsamic vinegar, and crumble cheese over the top. Place the entire platter in the oven for 2-3 minutes to lightly melt the cheese.
Sprinkle with hazelnuts and serve immediately.
