Maple-Balsamic Roasted Vegetables with Garlic & Herb

INGREDIENTS

• 1/2 cup balsamic vinegar

• 1/4 cup maple syrup

• 2 tablespoons Dijon mustard

• 1 tablespoon minced fresh rosemary

• 2 garlic cloves, minced

• 2 tablespoons olive oil

Vegetables:

• 1 large delicata squash (about 1 1/2 pounds)

• 5 large carrots, cut into 2-inch pieces

• 2 medium red onions, halved and sliced

• 1/2 pound Broccolini or broccoli spears, trimmed (1 bunch)

• Salt and pepper

• 1 container (8 ounces) Pine River Garlic & Herb Cold Pack cheese

• 1/3 to 1/2 cup milk

• 1/3 cup walnut pieces, toasted

• Fresh rosemary

DIRECTIONS

1. Heat oven to 425°F. Line a 17 x 12-inch baking pan with parchment paper.

2. Whisk the balsamic vinegar, maple syrup, Dijon mustard, rosemary and garlic in a bowl. Slowly whisk in olive oil.

Vegetables:

1. Cut top and bottom off of squash. Cut squash in half lengthwise; remove seeds and discard. Cut squash widthwise into 1/4-inch slices.

2. Drizzle the squash, carrots, red onions and Broccolini with 1/3 cup vinaigrette on prepared pan; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper.

3. Bake for 35-40 minutes or until vegetables are tender, turning once.

4. Arrange vegetables on a large serving platter. Spoon garlic & herb cheese into a bowl. Add milk, 2 tablespoons at a time, until desired consistency. Drizzle vegetables with cheese sauce. Serve with remaining vinaigrette. Sprinkle with walnuts. Garnish with rosemary.

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin