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Roasted Squash with Cherries And Pistachios
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
- 5 tablespoons extra-virgin olive oil
-
3 tablespoons white balsamic vinegar
- 1 1/2 teaspoons kosher salt
- 2 pounds acorn squash (halved, seeded and cut into wedges)
- 2 sprigs fresh rosemary
- 2 cloves garlic (unpeeled and smashed)
- 2 cups baby arugula
- 1/2 cup roasted pistachios
- 1/4 cup dried tart cherries
- 2 ounces crumbled gorgonzola dolce cheese
Instructions
- This recipe originally appeared in Giada In Italy. Episode: Sunday Supper.
- Show: Giada in Italy
- Episode: Sunday Supper
- Preheat the oven to 400 degrees F.
- In a medium bowl, whisk together 3 tablespoons of the olive oil, the vinegar and 1/2 teaspoon of the salt. Set aside.
- Place the squash wedges on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons olive oil and 1 teaspoon salt. Add the rosemary and garlic. Cover the tray tightly with a sheet of foil. Bake until the tip of a knife goes into the squash easily, 35 to 40 minutes.
- Drizzle three-quarters of the vinaigrette over the squash and allow it to cool and absorb the dressing for about 10 minutes.
- Add the arugula, pistachios and cherries to the remaining vinaigrette. Toss gently to coat. Place the marinated squash wedges on a platter and top with the dressed greens. Sprinkle with the gorgonzola and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 405
Amount/Serving
% Daily Value
- Carbs
- 33 grams
- Protein
- 9 grams
- Fat
- 29 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 14 milligrams
- Sodium
- 703 milligrams
- Fiber
- 6 grams
- Sugar
- 4 grams
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