Roasted Acorn Squash, Pears & Potatoes with Bucheron Cheese
From Jody Denton, Restaurant LuLu, San Francisco

SERVES 6 TO 8

1 acorn squash, cut in 8 wedges, seeds removed
1 pound fingerling or other small potatoes, washed thoroughly
1 pound cipolinni or other small onion
3 tablespoons extra virgin olive oil
Salt and pepper
16 cloves garlic, peels left on
1 pear, cut into eight wedges
4 sprigs fresh thyme
2 tablespoons LuLu Fig Balsamic Vinegar
1/2 cup Bucheron or other aged goat cheese
1/4 cup hazelnuts, toasted and chopped

1. Preheat oven to 375°F.
2. In a large mixing bowl, toss the acorn squash, potatoes, and onions with 2 tablespoons of the olive oil and a little salt and pepper. Lay them out evenly on a baking sheet or in a large casserole dish and place them in the oven.
3. After about 30 minutes, coat the garlic cloves in 1/2 tablespoon of the olive oil and a little salt and pepper and scatter over the roasting
vegetables. Return to the oven.
4. After 10 minutes more, toss the pear and thyme with the remaining 1/2 tablespoon of olive oil and a little salt and pepper and distribute evenly over the pan of roasting vegetables. Return to the oven for another 15 minutes.
5. Arrange the hot vegetables on a large platter, drizzle with LuLu Fig Balsamic Vinegar, and crumble the goat cheese over the top. Place the entire platter in the oven for 2 or 3 minutes, just to lightly melt the cheese. Sprinkle the hazelnuts over the top and serve immediately.

Chef's wine recommendation: Syrah

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