Butternut Squash and Pears with Rosemary
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.
- 1 Bosc pear
- 1 Tbs. grapeseed or canola oil
- 1/2 small butternut squash, about 3/4 lb., peeled, seeded and
- 1 tsp. sea salt
- 1 Tbs. finely chopped fresh rosemary
- Pinch of cayenne pepper
- 1/2 cup apple juice
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).