Roasted Acorn Squash, Pears & Potatoes with Gorgonzola

1 acorn squash, seeded, cut into 8 wedges
1 pound fingerling or other small potatoes washed thoroughly
1 pound cipollini or other small onions
3 tablespoons extra-virgin olive oil
1 pear, cored, cut into wedges
4 sprigs fresh thyme
2 tablespoons Balsamic Vinegar
1/2 cup Gorgonzola cheese
1/4 cup toasted and chopped hazelnuts

Toss squash, potatoes and onions with 2 tablespoons oil and a little salt and pepper. Spread evenly on a baking sheet or in a large casserole dish and roast 40 minutes in a preheated 350° oven. Toss pears and thyme in remaining olive oil with salt and pepper and distribute evenly over roasting vegetables. Return to oven and roast

15 minutes longer. Arrange hot vegetables on an oven-proof serving platter, drizzle with Currant Balsamic Vinegar and crumble cheese over the top. Place entire platter in the oven for 2-3 minutes to lightly melt cheese. Sprinkle with hazelnuts and serve immediately. 4 to 6 servings.