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Ingredients

• 2 sugar pumpkins or butternut squash
• 1 1/4 cups EVOO
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1 cup pistachios, shelled
• 1/2 cup apple cider vinegar
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1/4 cup finely chopped fresh chives
• 10 to 12 cups mixed baby spinach and baby arugula
• 2 cups crumbled gorgonzola cheese

Description

Food Network Invites You To Try This Roasted Pumpkin With Pistachios And Gorgonzola Recipe From Rachael Ray.

Food Network