Stuffed Acorn Squash with Pear and Hazelnut

Name: Stuffed Acorn Squash with Pear and Hazelnut
Yield: Serves 6
Ingredients: 2 , acorn squashes (1 1/2 pounds each), quartered pole to pole and seeded; 1/4 cup, extra-virgin olive oil, plus extra for drizzling; , Salt and pepper; 6 ounces, kale, stemmed and sliced into 1/4-inch-thick-strips; 1 ripe, pear, peeled, cored, and cut into 1/4-inch pieces; 1 , garlic clove, minced; 1/2 teaspoon, minced fresh thyme; 1 tablespoon, cider vinegar; 1 tablespoon, unsalted butter; 2 ounces, goat cheese, crumbled (1/2 cup); 2 tablespoons, hazelnuts, toasted, skinned, and chopped coarse

Side Dishes
Fruit
Cheese
Vegetables

By Ashley Moore ･ Appears in Cook's Country December/January 2016

Our goal: to dress up this humble squash without weighing it down.

SERVES 6

TIME 1½ hours

Stuffed Acorn Squash with Pear and Hazelnut

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