Photo Credit: Elizabeth Newman
Say hello to your new fall salad! Roasting the squash with rosemary and garlic gives it an amazing depth of fall flavor, and it makes magic when paired with tart cherries, salty pistachios and tangy gorgonzola.
Roasted Squash with Cherries And Pistachios
- 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
- 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.