Recipes Side Dishes Vegetables Butternut Squash and Pears with Rosemary

Butternut Squash and Pears with Rosemary

Butternut Squash and Pears with Rosemary is rated 4.7 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Large pieces of winter squash can take a long time to cook, but when sliced thinly, it cooks in about 15 minutes. This means you can take advantage of squash’s dense nutrition even on a weeknight, as in this dish that also stars sweet pears and fragrant rosemary.

Ingredients:

  • 1 Bosc pear
  • 1 Tbs. grapeseed or canola oil
  • 1/2 small butternut squash, about 3/4 lb., peeled, seeded and
      thinly sliced
  • 1 tsp. sea salt
  • 1 Tbs. finely chopped fresh rosemary
  • Pinch of cayenne pepper
  • 1/2 cup apple juice

Directions:

Halve and core the pear and cut it lengthwise into thin slices.

In a fry pan over medium-high heat, warm the oil. Add the squash and sprinkle with the salt. Cook, stirring often, until the squash is browned on the edges and begins to soften, about 5 minutes.

Add the pear, rosemary, cayenne and apple juice. Cook until the liquid evaporates and the squash is tender, 6 to 8 minutes more. Transfer to a serving bowl. Serve hot, warm or at room temperature. Serves 4.

Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).

Rated 5 out of 5 by from Love this recipe! Thought I'd give this a try since I had purchased a beautiful butternut squash at the Farmer's Market. I used apples instead of pears because I didn't have any pears on hand. The flavors in this dish are heavenly. I was really amazed at how very yummy this was. It was easy to make and just like the recipe described, it didn't take much time to prepare and cook. I made it last night and I will be making it again tonight to use up the other half of my butternut squash. Thank you!
Date published: 2014-11-04
Rated 5 out of 5 by from Beautiful and Delicious This is the perfect addition to our Thanksgiving meal. The taste is wonderful on its own and great when the other parts of the Thanksgiving plate get on your fork at the same time. The prep is worth it and the whole thing can be made ahead and quickly reheated.
Date published: 2014-02-11
Rated 4 out of 5 by from Wonderful Flavors Before finding this recipe, I've always just baked the squash and then ate it with butter and brown sugar. But this recipe has been a refreshing change to say the lease. The flavors are bold and the dish is just wonderful. The one thing I did different was to cut the squash length-wise, clean the inside, and bake at 450 degrees until just tender. Then I sliced and peeled the squash. This made it easier to peel. Then I followed the recipe by first warming the oil, adding the squash and salt and stirring thoroughly. After a few minutes I added the remaining ingredients and cooked per the recipe.
Date published: 2013-11-10
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