Roasted Squash and Spigariello with Cranberries, Hazelnuts, and Chevre

Roasted squash and spigariello with cranberries and chevre

This meal was so simple, yet so delicious! The flavors work perfectly together, so enjoy this colorful, fall dish.


  • 1/2 winter squash
  • 1/2 bunch spigariello
  • 1 clove garlic
  • 1/2 cup dried cranberries
  • 1/2 cup toasted hazelnuts
  • Chevre


  1. Cut and roast the squash at 350 degrees F for 30 min
  2. In the meantime, chop the hazelnuts in half. Toast the hazelnuts by placing them in a single layer on a baking sheet and baking at 350 for 10-15 minutes. Once done, wrap the hazelnuts in a kitchen towel and let steam for a minute or two. Then remove the skins
  3. Saute the spigariello with diced garlic and a drizzle of oil over medium-high heat for 5-7 minutes
  4. To assemble, put the spigariello on a plate and add the squash on top. Add the dried cranberries and toasted hazelnuts on top and finish with a dollop of chevre in the center of the dish