Roasted Pumpkin With Pistachios And Gorgonzola Food

ROASTED SQUASH WITH CHERRIES AND PISTACHIOS

Roasted Squash with Cherries and Pistachios image

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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.

ROASTED PUMPKIN

Roasted Pumpkin image

This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 small pumpkin (such as sugar)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 400 degrees.
Cut pumpkin in half; scrape out seeds.
Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g

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