An elegant recipe by Giada De Laurentiis is this Roasted Squash With Cherries and Pistachios that you can make to impress your guests at holiday gatherings, made with acorn squash, pistachios, dried tart cherries, baby arugula, and creamy Gorgonzola.
This tasty Roasted Squash With Cherries and Pistachios recipe is a salad side dish that takes around 65 minutes to prepare and serves up to 6 people.
Recipe Ingredients
- 3 tablespoons of white balsamic vinegar
- 3 tablespoons of extra-virgin olive oil
- ½ teaspoon of kosher salt
- 2 large acorn squash, halved, seeded, and cut into wedges
- 2 tablespoons of olive oil
- 1 teaspoon of kosher salt
- 2 fresh rosemary sprigs
- 2 garlic cloves, unpeeled and smashed
- ¼ cup of dried tart cherries
- ½ cup of roasted pistachios
- 2 cups of baby arugula
- 2 ounces of Gorgonzola dolce, crumbled
How To Make Giada Roasted Squash With Cherries and Pistachios
- Preheat the Oven: Set your oven to 400°F and allow it to heat up while you prepare the other ingredients. This ensures the squash cooks evenly and perfectly.
- Make the Vinaigrette: In a medium-sized bowl, whisk together the white balsamic vinegar, extra-virgin olive oil, and kosher salt until well combined. Set this mixture aside to let the flavors meld.
- Prepare the Squash for Roasting: Arrange the squash wedges in a single layer on a rimmed baking sheet. Drizzle them with olive oil and sprinkle evenly with kosher salt. Toss on the fresh rosemary sprigs and smashed garlic cloves for a boost of aroma. Cover the entire baking sheet tightly with aluminum foil.
- Roast the Squash: Place the covered baking sheet into the preheated oven and let the squash roast for 35 to 40 minutes. When a knife slides smoothly through the thickest part of the squash, it’s ready. Once done, carefully remove the foil and drizzle three-quarters of the prepared vinaigrette over the squash. Let the roasted squash cool for about 10 minutes, allowing the flavors to meld together.
- Dress the Greens: While the squash cools, use the same bowl with the remaining vinaigrette to gently toss the dried tart cherries, roasted pistachios, and baby arugula. Make sure everything is lightly coated for an even mix of textures and flavors.
- Plate and Serve: Arrange the roasted squash wedges neatly on a serving platter. Top them with the dressed arugula and scatter the crumbled Gorgonzola over everything. Serve it up while it’s warm and enjoy this vibrant and flavorful dish.
Recipe Tips
- Add Some Crunch: For extra crunch, try adding toasted sunflower seeds or walnuts in place of pistachios. They pair well with the sweet squash and give the dish a delightful texture.
- Use a Different Cheese: If Gorgonzola isn’t your thing, substitute it with crumbled feta or goat cheese. Both options add a similar tangy flavor without overpowering the roasted squash.
- Switch Up the Greens: Instead of baby arugula, try using baby spinach or mixed greens for a milder taste. Both options work well, especially if serving this salad to a crowd.
- Try Maple Syrup: For a hint of sweetness, drizzle a touch of maple syrup over the roasted squash before serving. It complements the dried cherries beautifully and adds a comforting autumn flavor.
Recipe FAQs and Variations
How do I store leftover roasted squash salad?
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep the squash separate from the greens to avoid them becoming soggy.
Can I serve this dish cold?
Yes, this salad tastes great when served at room temperature or cold. If making it ahead, let the squash cool completely and refrigerate before combining it with the greens and toppings.
What’s a good substitute for dried tart cherries?
Dried cranberries work just as well and add a similar tartness. If you prefer something sweeter, try golden raisins for a different twist on the original flavor profile.
Check out More Giada Recipes:
Giada Roasted Squash With Cherries and Pistachios
Course: SidesCuisine: ItalianDifficulty: Medium6
servings15
minutes40
minutes220
kcalAn elegant recipe by Giada De Laurentiis is this Roasted Squash With Cherries and Pistachios that you can make to impress your guests at holiday gatherings, made with acorn squash, pistachios, dried tart cherries, baby arugula, and creamy Gorgonzola.
Ingredients
3 tablespoons of white balsamic vinegar
3 tablespoons of extra-virgin olive oil
½ teaspoon of kosher salt
2 large acorn squash, halved, seeded, and cut into wedges
2 tablespoons of olive oil
1 teaspoon of kosher salt
2 fresh rosemary sprigs
2 garlic cloves, unpeeled and smashed
¼ cup of dried tart cherries
½ cup of roasted pistachios
2 cups of baby arugula
2 ounces of Gorgonzola dolce, crumbled
Directions
- Preheat the Oven: Set your oven to 400°F and allow it to heat up while you prepare the other ingredients. This ensures the squash cooks evenly and perfectly.
- Make the Vinaigrette: In a medium-sized bowl, whisk together the white balsamic vinegar, extra-virgin olive oil, and kosher salt until well combined. Set this mixture aside to let the flavors meld.
- Prepare the Squash for Roasting: Arrange the squash wedges in a single layer on a rimmed baking sheet. Drizzle them with olive oil and sprinkle evenly with kosher salt. Toss on the fresh rosemary sprigs and smashed garlic cloves for a boost of aroma. Cover the entire baking sheet tightly with aluminum foil.
- Roast the Squash: Place the covered baking sheet into the preheated oven and let the squash roast for 35 to 40 minutes. When a knife slides smoothly through the thickest part of the squash, it’s ready. Once done, carefully remove the foil and drizzle three-quarters of the prepared vinaigrette over the squash. Let the roasted squash cool for about 10 minutes, allowing the flavors to meld together.
- Dress the Greens: While the squash cools, use the same bowl with the remaining vinaigrette to gently toss the dried tart cherries, roasted pistachios, and baby arugula. Make sure everything is lightly coated for an even mix of textures and flavors.
- Plate and Serve: Arrange the roasted squash wedges neatly on a serving platter. Top them with the dressed arugula and scatter the crumbled Gorgonzola over everything. Serve it up while it’s warm and enjoy this vibrant and flavorful dish.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories220
- % Daily Value *
- Total Fat
14g
22%
- Saturated Fat 4g 20%
- Cholesterol 10mg 4%
- Sodium 350mg 15%
- Total Carbohydrate
20g
7%
- Dietary Fiber 4g 16%
- Sugars 8g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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