Roasted Squash with Cherries and Pistachio

by Giada

Prep Time

40 minutes

Cook Time

70 minutes

Beginner

Photo Credit: Elizabeth Newman

Roasted Squash with Cherries and Pistachio

Name: Roasted Squash with Cherries and Pistachio
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 3 tablespoons white balsamic vinegar; 3 tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt; 2 pounds of acorn squash (cut in half, seeds removed and cut into wedges); 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 2 sprigs of rosemary; 2 cloves of garlic (unpeeled and smashed); 1/4 cup dried tart cherries; 1/2 cup roasted pistachios; 2 cups baby arugula; 2 ounces gorgonzola dolce

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This roasted acorn squash is one of my favorite Italian side dishes. I toss it with dried cherries, pistachios and a light balsamic vinaigrette. It has such a delicious medley of flavors — sweetness from the squash, tartness from the cherries, and a little funkiness from the gorgonzola cheese. The vinaigrette keeps it light and fresh. I like using white balsamic vinegar here for a milder flavor and to prevent the dressing from turning a dark color.

This dish looks and tastes impressive, but it couldn't be easier! Slicing the squash is the only work you have to do. I love using acorn squash for the flowery shape it has when cut into slices, but you can use whatever squash is your favorite. Prepare the dressing and the greens while the squash is roasting so you're ready to serve when it's warm.